by: Alison Attenborough
Cook Time
10-15 minutes
Prep Time
15 minutes
Yield
About 24 cookies
Total Time
10-15 minutes
Prep Time
15 minutes
Yield
About 24 cookies
ingredients
- 6 cups all-purpose flour, plus extra for work surface
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup (2 sticks) unsalted butter
- 1 cup dark-brown sugar, packed
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 1½ teaspoon ground cloves
- 1 teaspoon pepper, finely ground
- 1½ teaspoons coarse salt
- 2 large eggs
- 1 cup unsulfured molasses
- Royal icing
- You'll Need:
- Electric mixer fitted with the paddle attachment
- 3–4 inch snowflake shape cookie cutter
- Piping Bags
- Ateco #3 Piping Tip
- Cookie Sheet
- Parchment Paper
directions
- Preheat oven to 350°F.
- Stir together flour, baking soda and baking powder in a large bowl and set aside.
- Combine butter and brown sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Mix on medium speed until fluffy. Add ginger, cinnamon, cloves, pepper and salt, then eggs and molasses. Reduce speed to low. Add flour mixture and mix until just combined. Divide dough into thirds. Wrap each in plastic. Refrigerate until cold, about 1 hour.
- Roll out dough on a lightly floured work surface to ¼" thick. Cut into snowflakes with a 3"–4" cookie cutter. Space 2" apart on baking sheets lined with parchment. Refrigerate until firm, about 15 minutes.
- Bake cookies until crisp but not dark, 12–14 minutes. Let cool on wire racks.
- Put royal icing in a pastry bag fitted with a small, round tip (such as Ateco #3). Pipe designs on the snowflakes.
- Let icing set completely at room temperature, about 1 hour.
notes
To vary the color shades of your gingerbread, you can switch out white, light brown or dark brown sugar.
