Molasses-Gingerbread Cookie Dough for Cheesecake

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Updated on September 28, 2016

You will only need half the recipe for the cheesecake; use the remaining dough to make cookie cutouts (see variation) or reserve it for another use; it will freeze up to one month. To make a honey gingerbread variation (as pictured on top of the cheesecake), replace 1/2 cup of the molasses with 1/2 cup honey, and substitute granulated sugar for the brown sugar.

Ingredients

2 ¾ cups all-purpose flour
½ teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
¾ teaspoon ground cloves
½ teaspoon freshly grated nutmeg
½ cup (1 stick) unsalted butter, room temperature
½ cup packed dark brown sugar
1 large egg
¾ cup unsulfured molasses
Royal Icing

Directions

Whisk together flour, baking soda, salt, and spices in a medium bowl.
With an electric mixer on medium-high speed, beat butter and brown sugar until fluffy. Add egg, beating well. Beat in molasses. Reduce speed to low. Gradually add flour mixture; beat until just combined. Divide dough into 2 portions; wrap each in plastic. Refrigerate until ready to use, at least 1 hour.

Variations

Gingerbread-Men Variation: Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Freeze 15 minutes. Cut out gingerbread men with a 2-inch cookie cutter. Freeze shapes on parchment-lined baking sheets 15 minutes. Bake 6 minutes. Remove sheets from oven; tap firmly on counter. Return to oven; bake until crisp, 6 to 8 minutes. Transfer sheets to wire racks to cool completely. If desired, pipe buttons onto cookies with Royal Icing.