Gingerbread cookies are a must for every Christmas. These spicy and sweet cookies are super easy to make and you can decorate them any way you like. If you would prefer to have crunchy cookies, feel free to roll these out a little bit thinner (maybe about 1/8th of an inch or 1/3 of a centimetre). If you prefer a slightly soft and chewy cookie, roll it out a little thicker, about 1/4 of an inch or 2/3 of a centimetre). If you can’t be bothered to roll and cut out these cookies into shapes, roll the cookies into little dough balls and press them down slightly and dip into sugar to make chewy round little gingerbread cookies.
These cookies are good in all shapes and forms, and are perfect to make with your friends, family, or alone to eat all by yourself. What better way to get into the holiday spirit (or eat your gift shopping stress away) than to make yourself a batch of gingerbread cookies!!
This makes about 24 cookies.
Method: 1. In a medium bowl, sift and whisk together your flour, spices, baking soda, and salt. Set aside.
For the cookies:
330g (1-5/8 cups) all-purpose flour
15g (1 tbsp) ground ginger
8g (1/2 tbsp) ground cinnamon
3g (1/2 tsp) ground clove
5g (1 tsp) baking soda
3g (1/2 tsp) salt
90g (1/3 cup) soft butter
175g (3/4 cup packed) light brown sugar
170mL (1/2c) fancy molasses
5 mL (1 tsp) vanilla extract
125g (1 cup) icing sugar for dusting
2. In a stand mixer or with a hand mixer on a low to medium speed, beat your butter until smooth and cream with brown sugar until just combined.
3. Add your egg and beat until the mixture is smooth. Scrap the sides of the bowl often.
4. Add in the molasses and beat until smooth again.
5. Add in your dry ingredients, mixing on a low speed until the dough forms. Do not overtax your dough!
6. Wrap your dough in plastic wrap and chill anywhere from 30 minutes to 3 days, overnight being ideal.
7. Once dough has been chilled, Roll out pieces on a clean surface that’s been dusted with icing sugar.
8. Cut the shapes out of your cookies and transfer them to a lined cookie sheet.
9. Bake in an oven preheated to 180C/350F for 10 minutes or until the edges look slightly brown and the cookie looks matte.
10. Let it cool before eating or using for decorating.
1. In a medium bowl, sift and whisk together your flour, spices, baking soda, and salt. Set aside.
2 egg whites (about 60g)
5ml (1 tsp) lemon juice
250g (2 cups) icing sugar
1. Pour the egg whites and lemon juice in a clean stand mixer with a whisk attachment.
2. Whisk on medium speed until the egg whites are at soft peak and look foamy.
3. On low speed, add in your icing sugar a tablespoon at a time.
4. Scrape the sides of the bowl and whip until the icing sugar is thick and smooth. To adjust the consistency, add a few drops of water at a time for a runnier icing (good for “flooding” sugar cookies), or add more icing sugar, a teaspoon at a time, for a thicker icing (good for piping).
Check out the video tutorial below! Enjoy!!!