How To: Gingerbread Cookies

By: M. Weber

Ingredients:
For the cookies:

• 3 cups all-purpose flour
• ¾ cup brown sugar
• 1 large egg
• 6 tablespoons unsalted butter
• 2 teaspoons vanilla
• ¼ teaspoon salt
• 1 ½ teaspoons baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon ground cloves
• 1 tablespoon ground ginger
• 1 ¾ teaspoons ground cinnamon
• ½ cup molasses

For the icing:

• 2 large egg whites
• 1 teaspoon vanilla extract
• 3 cups confectioner’s sugar
• Food colouring (if desired)

 
Materials:

• Whisk or electric mixer
• Spatula
• Tablespoon
• Teaspoon
• Measuring cup
• One big bowl and one small bowl (you may use others to avoid mess)
• Sieve
• Roll
• Cookie cutters
• Baking pans (either lined with parchment paper or greased with butter and flour)

 
Steps:
For the cookies:

1. Take the small bowl and whisk together the flour (sieved), baking powder, baking soda, salt, ginger, cinnamon and cloves until well blended.
2. In the larger bowl, beat the butter, brown sugar and egg on medium speed for 2 minutes until well blended
3. Add the molasses, vanilla and lemon zest to the large bowl and continue to mix for another minute until well blended
4. Gradually stir in the dry ingredients from step 1 into the wet ingredients from step 3 until the mixture is blended and smooth.
5. Divide the dough in half, wrapping these in plastic and leaving it to set at room temperature for at least two hours.
6. Preheat oven to 190˚C (375˚F) and prepare your baking pans by either lining them with parchment paper or greasing them with butter and flour.
7. On a lightly floured surface, place one portion of the dough and roll it to a scant about 0.5cm think. Use additional flour to avoid sticking.
8. Repeat step 7 with the other portion of the dough.
9. Cut out cookies with desired cutters, placing them on the baking pans about 4cm apart
10. Bake them for 7-10 minutes, allowing them time to cool before decorating them the way you like!

 
For the icing:

1. Beat the egg whites and the vanilla extract on low speed until the mixture is frothy
2. Gradually add the confectioner’s sugar (sifted), beating on low speed until combine and smooth.
3. Turn to high and beat for 5 minutes until the mixture is stiff and shiny.
4. Add food colouring (if desired), and transfer the icing to a piping bag with the preferred tip. ​