Gingerbread Cookies
Gingerbread cookies are classic holiday treats known for their warm spices, ginger and cinnamon, that fill the kitchen with a cozy aroma. They have a delightful balance of crisp edges and soft centers, making each bite flavorful and satisfying. They are decorated with icing for a cute finish.
Equipment
- Gingerbread cookie cutters mini or regular size
Ingredients
GINGERBREAD COOKIES:
- 100 g butter room temperature
- 120 g dark brown sugar
- 285 all-purpose flour
- 1 teaspoon baking powder
- 2 ¼ teaspoon ground ginger
- 2 ¼ teaspoon ground cinnamon
- 1 large egg (60 g with shell)
- 90 g unsulphured molasses or dark glucose syrup
ICING
- 170 g powdered sugar
- 1 teaspoon corn syrup or glucose syrup
- ¼ teaspoon vanilla extract
- 1-1 ½ tablespoon room temperature water
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
GINGERBREAD COOKIES
- In a bowl sift together the all-purpose flour, baking powder, ginger and cinnamon and set it aside.285 all-purpose flour, 1 teaspoon baking powder, 2 ¼ teaspoon ground ginger, 2 ¼ teaspoon ground cinnamon
- Add the butter and dark brown sugar to the bowl of a stand mixer using the paddle attachment or in a mixing bowl using a electric hand mixer. Mix it together for 2 minutes on medium speed.100 g butter, 120 g dark brown sugar
- Add the molasses and mix until incorporated. Then add the egg and on medium speed, mix until incorporated.90 g unsulphured molasses or dark glucose syrup, 1 large egg
- Lastly add the dry ingredients and mix until combined.
- Split the dough in half and roll each dough out onto pieces of parchment paper dusted with a bit of flour. Using a floured rolling pin, roll the dough out until they are about 0.5 cm or ¼ inch thick.
- Place the two rolled out sheets of dough on a baking sheet each. Place the baking sheets in the freezer for 30 minutes.
- Preheat the oven to 175ºC/ 350ºF conventional oven.
- Stamp out the cookies and place them on a baking sheet lined with parchment paper. Bake the cookies for 9-11 minutes or until evenly browned.
ICING
- Mix all of the ingredients for the icing together. It should be a thick consistency. Add it to a piping bag fitted with very small round piping tip e.g. Wilton 3. Pipe the icing onto the cookies in your preferred design. Let them fully dry before storing them in a cookie jar or tin. They will stay fresh when covered for up to 1 week.170 g powdered sugar, 1 teaspoon corn syrup or glucose syrup, ¼ teaspoon vanilla extract, 1-1 ½ tablespoon room temperature water
Nutrition
Calories: 23kcalCarbohydrates: 4gProtein: 0.3gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.2gTrans Fat: 0.02gCholesterol: 3mgSodium: 9mgPotassium: 14mgFiber: 0.1gSugar: 3gVitamin A: 20IUVitamin C: 0.001mgCalcium: 5mgIron: 0.1mg
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