Gingerbread cookies
• 3 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 2 ¼ teaspoons baking soda
• ½ teaspoon salt
• 3 tablespoons ground ginger
• 1 ¼ tablespoon ground cinnamon
• ½ teaspoon cloves
• ½ cup + 2 tablespoons unsalted butter, at room temperature
• 1 ¼ cup dark brown sugar
• 1 ¼ cup molasses
• 2 eggs
• 2 ¼ Teaspoons vanilla extract
Icing:
• 2 cups powdered sugar
• 2 egg whites
• 1 teaspoon lemon juice
• Food coloring.
Method:
1. Sift together the flour, baking powder, baking soda, salt and spices.
2. Using a stand mixer fitted with the paddle attachment, cream the butter and the sugar together on medium speed until light and fluffy.
3. Add the molasses and vanilla extract and mix to combine. Scrape down the sides of the bowl.
4. Add the eggs and mix on low speed for one minute.
5. Add the dry ingredients in three parts, mixing just to combine after each addition.
6. Refrigerate the dough for 1 hour.
7. When the dough is thoroughly chilled, remove from the refrigerator and roll it out to ¼ of an inch.
8. Cut into shapes using cookie cutters and place on a baking sheet lined with parchment paper or a non-stick liner.
9. Bake at 325F for 12 to 18 minutes, depending on the size of the cookie.
10. Cool the cookies on a rack.
11. To make the icing, sift the sugar into the bowl of a stand mixer. Add the egg whites and lemon juice, and using the paddle attachment, start to mix on low speed then mix on medium speed until the mixture is smooth.
12. If the icing is too thick, add a few drops of water. If it is too loose, add a little more powdered sugar.
13. Divide the icing between small bowls and color as desired.
14. Use your imagination to decorate the cookies
Related links on Shine:
Astounding gingerbread houses
The best retro cookies
