Gingerbread Cookies are the center of your holiday and are flavored with molasses and spices. Decorate the cake or the Christmas tree with royal icing!
Gingerbread Cookies

No Cookie says more about Christmas than a Cookie with gingerbread, right? It's fun to make, fun to decorate, fun to eat even more.

I made a truly terrible batch of a recette in my 1974 favorite Joy of Cooking series, when I began experimenting with gingerbread men recipes years ago. It needed 1/4 cup of butter and 3 1/2 cup of flour and the product had more structure than flavor, as you could imagine.

My guess is that the Cookie Joy was originally made into a trees decoration, but I preferred gingerbread men and women, whilst there's nothing wrong with Cookie tree ornaments.

What Spices Are In These Gingerbread Cookies?

After many experiments, this is the recipe I developed; the time has been put to the test and produces Cookies that are a delight in eating!

The cinnamon, nutmeg, cloves, ginger, molasses are strongly seasoned, just like any good gingerbread, but still soft enough to make a good cookie.

The Secret Ingredient for the Best Cookies

What'd be a Cookie without a hidden component? A little bit of finely ground black pepper is the seasoning that makes this Cookie sparkle. I know we generally do not think we can add pepper, but trust me.

Decorating with Royal Icing

Royal icing is a fast drying, fine icing made of white egg, Lemon juice and powdered sugar. The typical way to make royal glazing is by mixing Egg whites with Lemon juice and adding the powdered Sugar to keep steep peaks in the mixture.

You can either use powdered Egg whites or Egg Whites from pasteurized Eggs if you are interested in the use of raw Egg whites. In the following recet I give instructions for the white Egg powdered process.

No matter which product you are using, make sure royal icing is done right before you are able to use it because it is designed to harden easily.

More Suggestions for Gingerbread Cookies

You can only pipe daily frosts on Cookies if you don't want to make royal icing. Sprinkles, Chocolate chips, currants, raisins and candies can be added on top of them as well.

These Cookies are more fluffy than hard, so I bake them. If you want a little snap from the cookies, just leave them a little longer in the oven.

Storing and Freezing Gingerbread Cookies

Such Cookies are placed in a thinly sealed jar for at least a week.

In order to freeze a few cookies, you must first put them in plastic wrap and then in foil, in order to make a package. Move the packets to a fridge or freezer and ice for up to 3 months. It is better to freeze undecorated Cookies, but after decoration you should freeze them too.

Wrap the dough securely in plastic to cover the raw Cookie dough, move to a refrigerator or fridge, and ice for a period of up to three days. Roll in the refrigerator then break Cookies before rolling.

Ingredients :

For the Gingerbread Cookies:

  •     3 1/4 cups all-purpose flour
  •     3/4 teaspoon baking soda
  •     1 tablespoon ground Ginger
  •     1 tablespoon ground Cinnamon
  •     1/2 teaspoon ground cloves
  •     1/2 teaspoon ground nutmeg
  •     1/2 teaspoon salt
  •     1/4 teaspoon finely ground black pepper
  •     3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
  •     1/2 cup dark brown sugar, packed
  •     1 large Egg
  •     1/2 cup unsulfured molasses (do not use blackstrap molasses, it's too bitter)

For the Royal Icing:

  •     1 Egg white, raw or pasteurized (or 1 tablespoon Egg white powder)
  •     1/2 teaspoon Lemon juice
  •     1 3/4 cup powdered sugar, sifted

Optional, for decorating:

  •     Raisins, currants, Chocolate chips, candy pieces, frosting

Special equipment:

  •     Gingerbread man Cookies cutters

Method :

  • In a large bowl, whise the rice, baked soda and spices vigorously. Add the dry ingredients. Give it up.
  • Make the dough: Pulse the butter until it is light and fluffy in a stand blender with a paddle attachment. Add Sugar and beat until it's soft. Egg and molasses blend together. Blend.
  • Attach the mixture of flour gradually; blend at low speed. Chill the pudding: split the mash into thirds; cover a third in plastic. (Should you work with your hands to add the final bit of flour.) At least 1 hour of cooling or overnight. Let stand for 5 to 10 minutes before rolling out. If the dough is too stiff to roll after refrigeration, put in a little more meal.
  • Oven to 350 ° F preheat.
  • Place the dough on a large somewhat blown parchment paper or wax paper by a sixth. Roll it out. Shape dough 1/8 inches thick with a rolling pin. Recool the rolled-down dough for 5 to 10 minutes. Cool it. The elimination of Cookies will be faster.
  • Cut the cookies: To extract the shape, use a Cookie cutter or place a stencil over the dough and cut a cuff.
  • Bakery Move: Transfer to ungrated bakers. When "buttons" are needed click the raisins or chops of Chocolate or Sugar in the middle of each cookie.
  • Bake: Bake at 350 ° F for 8 to 10 minutes, tender but not darkened. Switch off the oven. Let them rest for a couple of minutes then use a metal spatula to absolutely cool the Cookies in a wire rack. As needed, decorate.
  • Keep the ice cold: Mix the Egg whites and Lemon juice, add the sifted powder Sugar to the mixture until they have steep peaks.
  • Combine 1 tablespoon Egg white paste with 2 tablespoons of water if you are using ground Egg white. Go as you'd otherwise have done.
  • Apply more powdered Sugar when the icing is too runny until it has the desired consistency.
  • Use it fast before it hurts when making the royal icing.
  • 10 Decorate cookies: fill in a pipe bag of icing and pipe Cookies into various shapes. Hold icing sealed during your time working with or it will dry off. or use a silicone sandwich bag, the edge of the corner of the bag cut off.
  • The surface of the royal icing drys easily in 15 minutes until Cookies are decorated. Nonetheless, inside the icing is still warm. Allow the decorated Cookies to be completely dry for 12 hours at room temp.


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