Gingerbread Cookies with Royal Icing
- Unbleached Flour, 5 cups
- Baking Soda, 1/2 teaspoon
- Ground Ginger, 6 teaspoons
- Ground Cinnamon, 4 teaspoons
- Ground Cloves, 3/4 teaspoon, optional
- Freshly Grated Nutmeg, 1 teaspoon, optional
- Ground Allspice, 1 teaspoon
- Salt, 1 1/2 teaspoons
- Unsalted Butter, 2 sticks (1 cup)
- Dark Brown Sugar, 1/2 cup firmly packed (light brown sugar can be substituted)
- Granulated Sugar, 1/2 cup
- Unsulfured Molasses, 1 cup
- Egg, 1
- Have butter softened and at room temperature. Preheat oven to 350 degrees F.
- In a bowl combine the flour, baking soda, ginger, cinnamon, cloves, nutmeg, allspice and salt. Set aside.
- In the bowl of an electric mixer, beat the butter until fluffy and pale yellow. (About five minutes at medium-high speed.) Add the dark brown and granulated sugar and beat for 1 minute. Reduce the speed to low and add the molasses, beating until well combined. Add the egg and beat until well combined.
- Add the flour and spice mixture about 1 cup at a time. Beat in each addition before you add more. Scrape down sides of bowl with spatula if necessary.
- Turn dough out onto a lightly floured surface. Divide dough into four sections and mold them into thick disks (flatted ball of dough.) Wrap each disk of dough in plastic wrap and refrigerate for at least one hour or up to 3 days.
- Roll cookies out with a rolling pin to desired thickness. Dip cookie cutter in flour and cut out the cookies. Use a spatula to transfer cookies to the baking sheet lined with parchment. Bake in a 350 oven for 8-10 minutes. (Check your oven. You may want to bake for 12 minutes but they truly taste better when not overbaked.) Transfer to cooling racks. Decorate after cookies have cooled.
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Photography by Amy Albertson