Gingerbread Cookies
Gingerbread Cookies are fragrant with spices and molasses, and have a fantastic texture. Baking these will fill your kitchen with the most delicious scents of the season!
Equipment
- stand mixer
- Large bowl
- Sieve or flour sifter
- Rolling Pin
- Cookie cutters Various shapes
- Cookie sheets
- Cookie decorating tips
- Icing bag
Ingredients
Cookies
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter
- 1/2 cup dark brown sugar packed
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 1/2 teaspoon black pepper finely ground
- 3/4 teaspoon salt
- 1 egg
- 1/2 cup fancy molasses
Royal icing
- 2-1/2 cups icing sugar
- 2-1/2 tablespoons meringue powder
- 1/4 cup water
Decorations
- Various coloured sugar, sprinkles, etc.
Instructions
Cookies
- In a large bowl, sift together flour, baking soda and baking powder; set aside.
- In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Stir in spices and salt until combined. Add egg and molasses and stir until combined. Add flour mixture on low speed. Chill dough for about an hour.
- Pre-heat oven to 350° F. Roll out dough to about 1/8" thick and cut out shapes with cookie cutters. Place cookies on parchment-lined baking sheets. Bake for about 8 to 10 minutes. Cool completely before decorating.
Icing
- In the bowl of a stand mixer, blend icing sugar and meringue powder until combined. Slowly add water until combined. Beat for 10 minutes.
- Put icing into piping bag with a small round tip. Pipe designs onto cookies, then sprinkle with decorative sugar or sprinkles.
Notes
Did you make Gingerbread Cookies? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.