Gingerbread Cookies

DifficultyIntermediate

Difficulty: Cookies are easy, but decorating, well you can see from the pictures…
Tools: Piping bag and tip.

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Cook Time10 mins

Ingredients for Cookies
 6 cups all-purpose flour
 1 tsp baking soda
 ½ tsp baking powder
 1 cup unsalted butter
 1 cup packed dark-brown sugar
 6 tsp ground ginger
 6 tsp ground cinnamon
 2 tsp ground cloves
 1 ½ tsp finely ground pepper
 1 ½ tsp coarse salt
 2 large eggs
 1 cup molasses (unsulfured)
 fine sanding sugar for sprinkling
Ingredients for Icing
 1 lb confectioners' sugar
 5 tbsp meringue powder
 ½ cup water

1

Sift flour, baking soda, and baking powder into a large bowl. Set aside. Mix butter and sugar on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.

2

Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4 inch thick and cut into shapes. Space 2 inches apart on baking sheets lined with parchment paper.

3

Bake cookies until very slightly crisp but not dark, 10 minutes. Do not over bake. Let cool on sheets on wire racks.

4

Combine sugar, meringue powder and a scant 1/2 cup water and mix on low until, about 7 minutes. If icing is too thick, add water a little at a time; if too thin, mix another 2-3 minutes.

CategoryCooking Method

Ingredients

Ingredients for Cookies
 6 cups all-purpose flour
 1 tsp baking soda
 ½ tsp baking powder
 1 cup unsalted butter
 1 cup packed dark-brown sugar
 6 tsp ground ginger
 6 tsp ground cinnamon
 2 tsp ground cloves
 1 ½ tsp finely ground pepper
 1 ½ tsp coarse salt
 2 large eggs
 1 cup molasses (unsulfured)
 fine sanding sugar for sprinkling
Ingredients for Icing
 1 lb confectioners' sugar
 5 tbsp meringue powder
 ½ cup water

Directions

1

Sift flour, baking soda, and baking powder into a large bowl. Set aside. Mix butter and sugar on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.

2

Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4 inch thick and cut into shapes. Space 2 inches apart on baking sheets lined with parchment paper.

3

Bake cookies until very slightly crisp but not dark, 10 minutes. Do not over bake. Let cool on sheets on wire racks.

4

Combine sugar, meringue powder and a scant 1/2 cup water and mix on low until, about 7 minutes. If icing is too thick, add water a little at a time; if too thin, mix another 2-3 minutes.

Gingerbread Cookies

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