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Gingerbread Cookies

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Equipment:

  • Snowflake cookie cutter (or your favorite holiday one)
  • Piping bag with tip

Ingredients:

  • 3 cups all-purpose flour
  • 3 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2/3 cup unsalted butter (room temperature)
  • 1 cup dark brown sugar
  • ¼ teaspoon orange zest (optional)
  • 1 large egg
  • 1/4 cup unsulphured molasses
  • 1 teaspoon vanilla extract

For the icing

  • 2 cups powdered sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons light corn syrup
  • 2 tablespoons milk
  • Water (for thinning)

Instructions: 

  • In a large bowl whisk together the first six dry ingredients and set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, cream the butter, dark brown sugar, and orange zest at medium speed, until light and fluffy, for at least 4 minutes.
  • Add the egg, molasses, and vanilla extract, scraping down the sides of the bowl. Mix until combined.
  • Add the dry ingredients and mix until fully incorporated.
  • Divide the dough into fourths. Form each quarter into a disc, and wrap with plastic. Chill the dough in the refrigerator for at least 2 hours.
  • Preheat the oven to 350º F and line baking sheets with parchment paper.
  • Remove one dough disk from the refrigerator and place it on a lightly floured surface. Sprinkle flour on top and, using a lightly floured rolling pin, roll the dough until it's 1/4-inch thick. Cut the dough using snowflake cookie cutters and transfer to a baking sheet.
  • Re-roll the dough and repeat the process until you have used all the disks. You can always freeze the remaining dough and prepare it during the following week.
  • Bake cookies for 8 to 10 minutes. Cool for a few minutes on the baking sheet before transferring to a wire rack.

Make the icing

  • In a large bowl, whisk the icing ingredients together until smooth. The mixture should slowly drip, but should not be runny. If the mixture is too runny, add a little bit more powdered sugar. If it's too thick, add a little bit more water, one teaspoon at a time.
  • Transfer to a piping bag with a tip and decorate your cookies when cooled completely.
Course: Dessert
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