The essence of the holidaysdecorate with royal icing and enjoy them for dessert.
Simply Recipes / Elise Bauer
No cookie says Christmas more than a gingerbread cookie, right?
They’re fun to make, fun to decorate, and even more fun to eat.
Simply Recipes / Elise Bauer
What Spices Are In These Gingerbread Cookies?
The Secret Ingredient for the Best Cookies
What would a cookie be without a secret ingredient?
The spice that really makes this cookie sparkle is a scant amount offinely ground black pepper.
Elise Bauer
I give instructions for the powdered egg white method in the recipe below.
I bake these cookies so they are more tender than crispy.
Transfer the bundles to an airtight container or freezer bag, and freeze for up to three months.
Elise Bauer
Undecorated cookies are easiest to freeze, but you’re able to freeze them after decorating, too.
Thaw in the fridge before rolling and cutting the cookies.
Can’t Get Enough Gingerbread?
Elise Bauer
In an stand mixer fitted with the paddle attachment, beat the butter until light and fluffy.
Add sugar and beat until fluffy.
Mix in the egg and molasses.
Elise Bauer
Gradually add the flour mixture; combine on low speed.
(You may need to work it with your hands to incorporate the last bit of flour.)
Divide dough into thirds; wrap each third in plastic.
Elise Bauer
Chill for at least 1 hour or overnight.
Before rolling out, let sit at room temperature for 5 to 10 minutes.
If after refrigerating the dough feels too soft to roll out, work in a little more flour.
Elise Bauer
Place a dough third on a large piece of lightly floured parchment paper or wax paper.
Using a rolling pin, roll dough 1/8 inch thick.
Transfer the rolled out dough to the refrigerator again to chill for 5 to 10 minutes.
Elise Bauer
This will make it easier to cut out the cookies.
Transfer to ungreased baking sheets.
Bake at 350F until crisp but not darkened, 8 to 10 minutes.
If using powdered egg whites:Combine 1 tablespoon egg white powder with 2 tablespoons water.
Proceed as you would otherwise.
If the icing is too runny, add more powdered sugar until you get the desired consistency.
Once you make the royal icing, use quickly before it hardens.
Fill a piping bag with the icing to pipe out into different shapes on the cookies.
Keep the icing covered while you work with it or it will dry out.
Once the cookies are decorated, the surface of the royal icing will dry quickly, within 15 minutes.
But the icing may still be soft inside.
Let the decorated cookies sit at room temp for 12 hours for the icing to dry completely.
