I've FINALLY got my gingerbread cookie recipe up on @seriouseats! Weirdly enough, it's based on my DIY Oreos, so if you've enjoyed that recipe the process will be familiar. Dough can be rolled straight off the mixer, no refrigeration required! seriouseats.com/2018/12/how-to… 
There's a lot going on in the flavor department! Cinnamon, ginger, cloves, nutmeg, coriander, black pepper, orange zest, vanilla, and plenty o' salt. Orange zest doesn't make the cookies orangey so much as works as an aromatic to open up the other spices. seriouseats.com/2018/12/how-to…
The dough itself is like my homemade Oreos, with butter and brown sugar, but using a mild (sometimes called baking or Barbados-style) molasses to replace the golden syrup (and then some). Blackstrap styles absolutely will not work! seriouseats.com/2018/12/how-to…
Along with the spices, the butter/sugar/molasses is creamed til light n fluffy. Check out that transformation! This is CRUCIAL for the dough, allowing the cookies to bake up crisp and light. Timing is subjective, use visual and textural cues as the goal! seriouseats.com/2018/12/how-to…
After incorporating the flour, the dough will be a little crumbly, but will come together in a smooth ball with some light kneading on an unfloured surface. If not, it's a sign the dough is too cold, not too dry. seriouseats.com/2018/12/how-to…
Soft doughs can be intimidating to roll, but they can't stick to sh*t if they're coated in flour. It may seem like a lot, but excess can always be brushed off in the end! It also helps to flip the dough over halfway, to ensure the bottom remains coated. seriouseats.com/2018/12/how-to…
See? Once the dough is all rolled out, all that extra flour will come right off with a pastry brush. But before you start cutting, run an offset spatula beneath the dough to guarantee it isn't stuck. seriouseats.com/2018/12/how-to…
The cookies will puff as they bake, so I roll them quite thin (1/8"), but they won't spread so you can cram a whole bunch on a half-sheet pan. Bake until dry to the touch and a light golden brown. seriouseats.com/2018/12/how-to…
Like DIY Oreos, this dough retains finely detailed impressions, so you can make use of an embossed pin. The scraps can be gathered up, re-rolled and cut for a second round of cookies. After that, don't re-roll the scraps again; bake them off for crumbs! seriouseats.com/2018/12/how-to…
I love these gingerbread cookies plain, they're light and crisp and spicy with a balanced sweetness of their own. But of course they stand up quite well to royal icing if you wanna go that route. seriouseats.com/2018/12/how-to…
On that note, I've got a recipe for royal icing with a few upgrades to improve its flavor and texture so that it's more than edible paint: seriouseats.com/2016/12/how-to…
And a guide to using royal icing for cookie decorations, if you want to attempt something fancy: seriouseats.com/2016/12/decora…
That's about all I've got, but I can't resist a crumb shot before I go. Like a crispy Oreo wafer, these gingerbread cookies hold their shape and bake up flat, but with a relatively open crumb structure that makes them delicate and crisp, not hard. seriouseats.com/2018/12/how-to…
