Gingerbread Cookies
Warm cookies frosted with royal icing, a perfect winter treat!
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
Chef's Tip: To keep the royal icing moist, you can cover the bowl with a damp towel.