Yields: 12 Servings

Ingredients

main

4 Cup

all-purpose flour, plus more as needed

1 Teaspoon

kosher salt

1 Teaspoon

baking powder

1 Teaspoon

baking soda

2 1/2 Teaspoon

ground ginger

2 Teaspoon

ground cinnamon

1/4 Teaspoon

ground allspice

6 Ounce

unsalted butter, melted

3/4 Cup

brown sugar

3/4 Cup

molasses

1

large egg

1 Teaspoon

vanilla extract

Royal icing or powdered sugar for decorating

Steps

Step 1

In a medium bowl, whisk the flour, salt, baking powder, baking soda, ginger, cinnamon, and allspice.

Ingredients

4 Cup all-purpose flour, plus more as needed

1 Teaspoon kosher salt

1 Teaspoon baking powder

1 Teaspoon baking soda

2 1/2 Teaspoon ground ginger

2 Teaspoon ground cinnamon

1/4 Teaspoon ground allspice

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, combine the melted butter, brown sugar, and molasses, and mix on low speed until combined. Add the egg and vanilla, and beat on medium speed until combined, about 1 minute.

Ingredients

6 Ounce unsalted butter, melted

3/4 Cup brown sugar

3/4 Cup molasses

1 large egg

1 Teaspoon vanilla extract

Step 3

Add the flour mixture, and mix on low speed until just combined, about 30 seconds.

Step 4

Scrape half of the dough onto a large piece of plastic wrap. Use the wrap to help shape the dough into a disc about ½ inch thick and wrap tightly. Repeat with the remaining dough. Refrigerate for at least 2 hours and up to 2 days or freeze in an airtight container if making in advance.

Step 5

When ready to cook, preheat the Traeger with the lid closed to 350°F; this will take about 15 minutes. Line a rimmed baking sheet (or baking sheets) with parchment paper.

350 ˚F / 177 ˚C

Step 6

Meanwhile, lightly flour a work surface. Using a rolling pin, roll one of the discs out until between ¼ and 1/8 inch thick. Using a floured cookie cutter, cut out shapes as desired. Transfer the gingerbread cookie shapes to the prepared baking sheet. Repeat with additional dough, rolling up and reusing scraps for additional cookies. (Refrigerate until ready to bake, if making in batches.)

Step 7

Place the baking sheet directly on the grill grates, close the lid and bake until the cookies are firm and their surface looks dull (not shiny), 8 to 10 minutes.

00:08

350 ˚F / 177 ˚C

Step 8

Let the gingerbread cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. Decorate with royal icing or dust with powdered sugar, as desired. Enjoy!

Ingredients

 Royal icing or powdered sugar for decorating

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