Gingerbread Cookies
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.
- All purpose flour
410 g (about 3 ¼ cups)
- Baking powder
7.5 g (about 1 ½ teaspoons)
- Baking soda
5 g (about 1 ⅛ teaspoons)
- Ground ginger
1 tablespoon (about 5.55 g)
- Ground cinnamon
1 ½ teaspoons (about 3.98 g)
- Ground cloves
½ teaspoon (about 1.12 g)
- Unsalted butter
85 g (about ¼ cup)softened
- Dark brown sugar
150 g (about ¾ cup)
- Molasses
170 g (about ½ cup)
- Egg
1 (about 50 g)
- Vanilla extract
10 g (about 2 ¼ teaspoons)
- Egg white
1 (about 30 g)
- Powdered sugar
240 g (about 2 cups)
- Lemon
½ teaspoon (about 1.9 g)juice of
INGREDIENTS
- 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
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
