NYT gingerbread

The original recipe is for twice as much, made in two batches. These are the proportions for a single batch.

Ingredients

• 227g (2 sticks) unsalted butter, room temperature
• 300 grams dark brown sugar
• 824g all-purpose flour
• 7 (1T) grams ground ginger
• 7 (1T) grams ground cinnamon
• 1.5t baking soda
• .5t baking powder
• .5t salt
• 2 eggs, room temperature
• 1 cups molasses
• Zest of 1 lemon
• Zest of 1 orange

Dough

• cream butter and sugar 5 min
• mix dry ingredients, set aside
• add eggs 1 at a time to mixer
• add molasses
• incorporate dry ingredients
• add zest
• chill overnight

Roll out

250 square inches / 1/4 inch thick / 25-30 minutes at 350, will rise 3/8 - 1/2 inch thick