Gingerbread cookies are some of the favorite cookies to prepare for Christmas. The spices used and the molasses give a wonderful flavor and the aroma while baking is amazing. Kids really enjoy making them during the holiday season.
Source: Home Cooking Adventure
Ingredient
Makes about 3 dozen cookies
2 1/2 cups (315g) flour
1/3 cup (75g) dark brown sugar
1/2 teaspoon (3g) salt
1 teaspoon (3g) ground cinnamon
2 teaspoons (4g) grated ginger
1/2 teaspoon (2g) nutmeg
1/4 teaspoon (1g) ground cloves
1 teaspoon baking soda (6g)
1/2 cup (113g) butter, room temperature
1/3 cup (100g) molasses
1 egg
Freeze the road
1 cup (120g) powdered sugar
1-2 tablespoons (15-30ml) lemon juice or milk
1. In a large bowl, whisk together the dry ingredients: flour, salt, seasoning, and baking soda.
2. In another bowl, beat the buttercream with the sugar. Add eggs and molasses and mix well.
3. Add dry ingredients to butter mixture and stir until well combined. Divide the dough into two plates and cover each dish with cling film and refrigerate for at least 1 hour to 3 days.
4. Roll dough between two layers of cling film, or between two layers of parchment paper until 1/8 inch (2-3 mm) thick. If you want them to be crispy, roll the dough out very thinly. If you want them softer, roll it thicker.
5. Preheat oven to 350 F (180C). Line two parchment paper baking sheets.
6. Cut dough into desired shapes using cookie cutters. Roll out the remaining dough and cut more shapes. I use a fork to remove the dough between the cookies. Place the cookies on the prepared baking tray, leaving some space between them.
7. Bake for 7 to 10 minutes (depending on cookie size). Cool on a baking tray for 2 minutes, then transfer to a wire rack to cool completely.
8. To make ice, simply combine powdered sugar with milk or lemon juice. Place the ice spoon in the piping bag and decorate the gingerbread cookies as desired. Allows setting.
