Ginger Bread Cookies
Think of the the warm smell of ginger and spices filling the entire room while gingerbreads are baking in the oven. Have we convinced you enough to make your own this season? If yes, read on!
- ½ cup (1 stick) unsalted butter, we used president butter
- ¾ cup dark brown sugar
- 1 tablespoon dry ginger powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon coarse salt
- 1 large egg
- ¾ cup molasses or jaggery syrup
For royal icing
- 1 ½ cups powdered sugar
- 2 tablespoons whole milk, plus more as needed
- ¼ teaspoon vanilla extract
Cream the butter and sugar together in a bowl using a hand mixer on medium speed until light and fluffy, ~ 4 minutes, scraping down the sides with a spatula as needed. Add the ginger, cinnamon, nutmeg & clove power and mix until combined. Add the egg and molasses/jaggery, and continue to beat until incorporated.
In a separate bowl, combine the flour, baking soda, and salt. With the mixer on low speed, add the dry ingredients to the wet ingredients a little at a time, just until combined. Wrap the dough in a plastic bag & refrigerate it for about 2 hours
Line two baking sheets with parchment paper and preheat the oven to 160°C. Roll out the cookie dough on a lightly floured work surface to a thickness of about ½ inch. Next is shaping them, you can use a cookie cutter but we decided to have a bit of fun with them. We used a knife to make little houses, you can make anything! Winter caps, candy canes, trees!!
Bake for about 8–10 minutes, they don't spread much so you can them place them close together. Transfer the cookies to a wire rack and let cool to room temperature before decorating. Repeat with any remaining dough.
For royal icing, whisk together the powdered sugar, milk, and vanilla until smooth in a medium bowl. Transfer to a piping bag with a thin nozzle. Decorate them they way you like, no ones judging. Merry Christmas!!