Gingerbread Cookies | Breville

Difficulty 3/5           Prep Time 30 MIN           Cook Time 30 MIN          

FEATURED PRODUCTS

• Breville Bakery Chef Stand Mixer

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

1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
2. 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.
3. Reduce the speed to FOLDING/KNEADING setting. Add the remaining ingredients and fold until mixture just forms a firm dough.
4. 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.
5. Bake for 13-15 minutes.
6. 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.
7. 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.
8. 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.