Gingerbread Cookies

by

Drop

POSTED Thu, December 12, 2019

Serves

12

Total Time

166 MINS

Calories

352

These chewy, spicy ginger-scented cookies are perfect for cutting into holiday shapes and decorating with Royal Icing. Roll a little thinner if you prefer crispy cookies.

recipe-image

    INGREDIENTS


  • All purpose flour icon
    All purpose flour

    410 g (about 3 ¼ cups)

  • Baking powder icon
    Baking powder

    7.5 g (about 1 ½ tsp)

  • Baking soda icon
    Baking soda

    5 g (about 1 ⅛ tsp)

  • Ground ginger icon
    Ground ginger

    1 tbsp (about 5.55 g)

  • Ground cinnamon icon
    Ground cinnamon

    1 ½ tsp (about 3.98 g)

  • Ground cloves icon
    Ground cloves

    ½ tsp (about 1.12 g)

  • Unsalted butter icon
    Unsalted butter

    85 g (about ¼ cup)softened

  • Dark brown sugar icon
    Dark brown sugar

    150 g (about ¾ cup)

  • Molasses icon
    Molasses

    170 g (about ½ cup)

  • Egg icon
    Egg

    1 (about 50 g)

  • Vanilla extract icon
    Vanilla extract

    10 g (about 2 ¼ tsp)

  • Egg white icon
    Egg white

    1 (about 30 g)

  • Powdered sugar icon
    Powdered sugar

    240 g (about 2 cups)

  • Lemon icon
    Lemon

    ½ tsp (about 1.9 g)juice of

    METHOD


  • 1. Add all purpose flour, baking powder, baking soda, ground ginger, ground cinnamon and ground cloves to a clean medium bowl
  • 2. Whisk briefly then set aside
  • 3. Add unsalted butter, dark brown sugar, molasses, egg and vanilla extract to a clean large mixing bowl
  • 4. Mix until combined
  • 5. Transfer dry ingredients to dough gradually while mixing
  • 6. Wrap with plastic wrap
  • 7. Chill in fridge - 2 hr
  • 8. Pre-heat oven - 190°C
  • 9. Line a clean baking sheet with parchment paper
  • 10. Roll out dough until 1/4" thick
  • 11. Cut out
  • 12. Transfer dough to baking sheet
  • 13. Bake - 6 min, 190°C
  • 14. Transfer onto cooling rack until cool
  • 15. Add egg white to a clean large mixing bowl
  • 16. Whisk until frothy
  • 17. Add powdered sugar and lemon to the icing
  • 18. Whisk until thick
  • 19. Decorate cookies with piping bag

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