Gingerbread Cookies recipes cooking December

Ingredients

• Cookies

  • 3 cups (750 ml) unbleached all-purpose flour
  • 1 tablespoon (15 ml) ground ginger
  • 1 teaspoon (5 ml) baking soda
  • 1 teaspoon (5 ml) ground cinnamon
  • 1/2 teaspoon (2.5 ml) ground nutmeg
  • 1/2 teaspoon (2.5 ml) salt
  • 3/4 cup (180 ml) unsalted butter, softened
  • 1 cup (250 ml) brown sugar
  • 1/2 cup (125 ml) molasses
  • 1 egg

• Royal Icing

• 1 egg white
• 1 1/2 cups (375 ml) icing sugar

• Preparation

• • Cookies

    • In a bowl, combine flour, ginger, baking soda, cinnamon, nutmeg and salt. Set aside.
    • In another bowl, cream butter, brown sugar and molasses with an electric mixer for about 2 minutes. Add the egg and mix well. At low speed or with a wooden spoon, add the dry ingredients until the dough is smooth.
    • Shape the dough into two discs with your hands. Cover with a plastic wrap and refrigerate for one hour.
    • With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line one or two baking sheets with parchment paper or a silicone mat.
    • On a lightly floured surface, knead a disc of dough with both hands for about 1 minute. Roll out the dough into a 3-mm (1/8-inch) thick sheet. Cut the cookies using the cookie cutter of your choice. Place cookies of the same size on the same baking sheet as the baking time may vary.
    • Bake one sheet at a time for about 8 minutes or until the outline of the cookies is lightly browned. Let cool completely.

  • Royal Icing

    • In a bowl, gently beat the egg white and icing sugar with an electric mixer for about 2 minutes or until smooth.
    • Decorate your cookies with a pastry bag fitted with a small plain tip or with a knife.