Difficulty 3/5 Prep Time 30 MIN Cook Time 30 MIN
FEATURED PRODUCTS
INGREDIENTS
For the Cookies
- 3 oz unsalted butter, at room temperature
- ¼ cup (1¾ oz) firmly packed dark brown sugar
- ¼ tsp table salt
- 5½ oz unsulfured molasses
- 1 tbsp ground ginger
- ¼ tsp ground cloves
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1½ cups (8 oz) all-purpose flour
- ¼ tsp baking soda
For the Royal Icing
- 2 egg whites
- Pinch cream of tartar
- 2¼ cups (12¼ oz) powdered sugar, sifted
DIRECTIONS
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Assemble the mixer using glass mixing bowl and scraper beater. Add the butter, sugar, salt, molasses and spices to the bowl. Slowly turn the mixer to CREAMING/BEATING setting and beat for 1 minute.
- Reduce the speed to FOLDING/KNEADING setting. Add the remaining ingredients and fold until mixture just forms a firm dough.
- Place the dough on a lightly floured surface. Using a lightly floured rolling pin roll the dough until ¼-inch thick. Using an 3-inch cutter, cut dough into shapes and place on the prepared baking sheets.
- Bake for 13-15 minutes.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.
- To make the royal icing, assemble the mixer using the whisk and the large mixer bowl. Put the egg whites and cream of tartar in the bowl. Turn mixer to AERATING/ WHISKING setting. Whisk until soft peaks form. Reduce speed to LIGHT MIXING setting and gradually add the sugar, a tablespoon at a time, until well combined and stiff peaks form.
- Put the royal icing in a piping bag and decorate the cookies. Icing will harden on standing.
Tip: To make a gingerbread house this mixture needs to be doubled. We recommend using the standard paddle if doubling the recipe.
Courtesy of Breville.