Gingerbread Cookies..Let’s Welcome Christmas!!!
Christmas is just around the corner. When a festive day is fastapproaching, the question you are asked the most is “What are you making special for the occasion?” Even though I haven’t really given it a thought, I was sure of making gingerbread cookies this time. This has been in my to-do list for quite some time now. What better occasion to try it out? I didn’t have to struggle hard for the recipe, as I had already saved one fromJoy of Baking.
Gingerbread is synonymous with Christmas in the West. The trend is slowly catching up on this side of the world too. When I mentioned that I was making gingerbread cookiesto D, he didn’t seem too excited. However, I decided to go ahead with it as this was an ambitious project for me. ‘Gingerbread cookies with Icing’ was what I had in mind. As I have not done any course on Icing, it was even more challenging. Even though the process was painstaking, the sense of achievement was immense. The results gave me an insight into my artistic talents as well.
In the evening when the cookies were offered to D’s friends, one of them asked “Aunty, have you bought these from the store??” Yippee!!!! Thats the biggest compliment I could get. 🙂 The cookies vanished from the plate in no time. Presenting the recipe…..
Gingerbread Cookies..Let's Welcome Christmas!!!
- 3 cups All purpose flour
- 1/2 teaspoon Salt
- 3/4 teaspoon Baking soda
- 2 teaspoons Ginger Ground
- 1 teaspoon Cinnamon Ground
- 1/4 teaspoon Nutmeg Ground
- 1/4 teaspoon Cloves Ground
- 1/2 cup Unsalted butter , room temperature (I used salted butter and omitted salt)
- 1/2 cup White sugar Granulated
- 1 Egg large
- 2/3 cup Molasses Unsulphured (I used maple syrup.You can use honey as well)
- 2 cups Sugar Confectioner ' s (icing or powdered ) , sifted
- 1/2 cup Unsalted butter , room temperature
- 1 teaspoon vanilla extract Pure
- 1 1/2 tablespoons Milk cream or light
- In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.
- In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter and sugar until light and fluffy.
- Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.
- Divide the dough in half, and wrap each half in plastic wrap and refrigerate until firm (at least two hours or even overnight).
- Preheat oven to 177 degrees(I put at 180C) and place rack in center of oven. Line 2 baking sheets with parchment paper.
- On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch.
- Use a gingerbread cutter to cut out the cookies.
- With an offset spatula lift the cookies onto the baking sheet, placing about 1 inch (2.5 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer. (If cookies are a little soft, place the baking sheet (with the cookies) in the fridge for about 10 minutes. This will prevent the cookies from losing their shape).
- Bake for about 8 - 12 minutes depending on the size of the cookies. They are done when they are firm and the edges are just beginning to brown.
- Remove the cookies from the oven and cool on the baking sheet for about 1 minute, then transfer to a wire rack to cool completely. .
- Confectioners Frosting:.
- In an electric mixer (or with a hand mixer), beat the butter until smooth and well blended.
- Add the vanilla extract.
- With the mixer on low speed, gradually beat in the sugar.
- Scrape down the sides of the bowl and beater.
- Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes).
- Add a little more milk if needed.
- Tint frosting with food color, if desired.
- Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
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