Sunday, December 11, 2011

12 Days of Christmas Baking! Day 11: Gingerbread Cookies

Day 11: Gingerbread Cookies



This is the very best gingerbread I have ever tasted. They are spicy and flavorful, with a nice chewy texture.



Gingerbread Cookies
Based on a recipe from Martha Stewart Living

Ingredients
Cookies:
3 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup unsalted butter
1/2 cup dark brown sugar, packed
2 teaspoons ground ginger
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon finely ground black pepper
3/4 teaspoon salt
1 egg
1/2 cup fancy molasses

Royal Icing:
2 1/2 cups icing sugar
2 1/2 tablespoons meringue powder
scant 1/4 cup water

Method
  1. Cookies: In a large bowl, sift together flour, baking soda and baking powder; set aside.
  2. In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Stir in spices and salt until combined. Add egg and molasses and stir until combined.
  3. Add flour mixture on low speed. Chill dough for about an hour.
  4. Pre-heat oven to 350° F.  Roll out dough to about 1/8" thick and cut out shapes with cookie cutters. Place cookies on parchment-lined baking sheets. Bake for about 8 to 10 minutes. Cool completely before decorating.
  5. Icing: In the bowl of a stand mixer, blend icing sugar and meringue powder until combined. Slowly add water until combined. Beat for 10 minutes.
  6. Put icing into piping bag with a small round tip. Pipe designs onto cookies, then sprinkle with decorative sugar or sprinkles.





2 comments:

sample blog said...

You know I love these... I've never had gingerbread cookies that taste so much like, "more please!" Just one question: what is a "scant" 1/4 cup?

K.

lulu said...

Scant 1/4 cup = just a little less than 1/4 cup.