Gingerbread Cookies
Serves
12
Total Time
2hrs 26mins
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 flour410 g
- Baking powder8 g
- Baking soda5 g
- Ground ginger3 teaspoons
- Ground cinnamon1 ½ teaspoons
- Ground cloves½ teaspoon
- Unsalted butter85 gsoftened
- Dark brown sugar150 g
- Molasses170 g
- Egg1
- Vanilla extract10 g
- Egg white1
- Powdered sugar240 g
- Lemon½ teaspoonjuice 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 Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
