These are lightly spiced gingerbread cookies with cute decorative shapes perfect for holidays. Your entire home will surely smell like winter heaven when you bake them. These are the perfect gift, it’s like giving your family a warm hug. Or if you don’t want to gift it, it could be a fun activity to do with your family or even little ones. The cookies themselves are simple and so easy to make, so you can put all your focus on the exciting part which is decorating! Be creative and decorate the cookies with fluffy royal icing which is included in the recipe. So are you guys ready? Let’s start!
Here’s All You Need To Make Gingerbread Cookies:
How To Make Gingerbread Cookies?
Instructions:
In a stand mixer, add honey, butter, and spices and mix until combined. Add flour and icing sugar and mix at low speed for about less than a minute. Do not overmix this dough as it will lead to hard cookies. In a separate bowl mix hot water and baking soda until fully dissolved. Add this to the dough mixture and mix again at low speed around a minute or less until well incorporated. This will serve as a leavener and will make the cookies a little bit chewy and fluffy.
Divide the dough into two and wrap each with plastic wrap. Slightly roll out the dough with a rolling pin so it’s easy to roll them out later. Place them in the fridge and let them set there for 4hrs or more, preferably overnight.
Sprinkle some flour on your work surface. Take out one dough from the fridge and sprinkle some flour on top of the dough and on the rolling pin. Roll it out about 3mm thick. Work as fast as you can so the dough won’t melt and stick. Use a cookie cutter to cut the dough. You can use different shapes with different sizes for this. If you don’t have a cookie cutter, you can use a glass to cut it. Just press it and gently twist the glass to have a sharp circle shape.
Bake in a preheated oven at 160’C / 320’F for 10-12 minutes or until they’re golden brown.
Repeat the process with the other dough.
Let them cool completely on a cooling rack.
For the Royal Icing:
Mix egg whites, icing sugar, lime, and vanilla extract using an electric beater. Note, you don’t need to aerate this mixture, mix it just enough to have no lumps or grainy texture in it. Now, if you have humid weather your royal icing might come out runny. If that happens, just add more icing sugar one tablespoon at a time until you have a perfect consistency. You know when the icing’s consistency is good enough when you lift the whisk and the surface of the royal icing smoothes about 10 seconds.
Transfer this to a piping bag and cut the tip really small.
Decorate the Gingerbread cookies with the icing according to your liking.
Place them in a food-grade gift box lined with parchment paper. And voila! Now you have a holiday gift to give to your friends and loved ones!
Gingerbread Cookies
Ingredients
Gingerbread cookies:
- 1/2 tsp. Ginger powder
- 1/2 tsp. Cinnamon powder
- 1/4 tsp. Coriander powder
- 170 g or 1/2 cup Honey
- 32 g or 3 tbsp. Unsalted butter (soft)
- 420 g or 3 1/2 All-purpose flour
- 130 g or 1 cup Icing sugar
- 4 g or 1 tsp. Baking soda
- 57 g or 1/4 cup Hot water
Royal icing:
- 2 medium Egg whites
- 325 g or 2 1/2 cups Icing sugar
- 1 tbsp. Lime juice
- 1 tsp. Vanilla extract
Instructions
- In a stand mixer, add honey, butter, and spices and mix until combined. Add flour and icing sugar and mix at low speed for about less than a minute. Do not overmix this dough as it will lead to hard cookies. In a separate bowl mix hot water and baking soda until fully dissolved. Add this to the dough mixture and mix again at low speed around a minute or less until well incorporated.
- Sprinkle some flour on your work surface. Take out one dough from the fridge and sprinkle some flour on top of the dough and on the rolling pin. Roll it out about 3mm thick. Work as fast as you can so the dough won't melt and stick. Use a cookie cutter to cut the dough. You can use different shapes with different sizes for this. If you don't have a cookie cutter, you can use a glass to cut it. Just press it and gently twist the glass to have a sharp circle shape.
- Bake in a preheated oven at 160'C / 320'F for 10-12 minutes or until they're golden brown.Repeat the process with the other dough.
- Let them cool completely on a cooling rack.
- For the Royal Icing:Mix egg whites, icing sugar, lime, and vanilla extract using an electric beater. Note, you don't need to aerate this mixture, mix it just enough to have no lumps or grainy texture in it. Now, if you have humid weather your royal icing might come out runny. If that happens, just add more icing sugar one tablespoon at a time until you have a perfect consistency. You know when the icing's consistency is good enough when you lift the whisk and the surface of the royal icing smoothes about 10 seconds.
- Transfer this to a piping bag and cut the tip really small. Decorate the Gingerbread cookies with the icing according to your liking.
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @missconfections on Instagram and hashtag it #missconfections.
