Traditional Gingerbread Cookies

This recipe is great for making traditional gingerbread cookies.

You can easily cut them into various shapes or even use them as ornaments.

Ingredients

Cookies

1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (170 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup molasses
1 teaspoon ground ginger
3 cups (330 grams) all purpose flour
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/4 teaspoon ground cloves

Royal Icing

3 tablespoons meringue powder
1/2 cup warm water
4 1/2 cups (495 grams) confectioner’s sugar
1 teaspoon vanilla extract
1/2 teaspoon of tartar
food coloring and/or small candies for decorating (optional)

Directions

Using a stand mixer or hand mixer, beat butter and sugar until fluffy. Add egg and vanilla and beat until incorporated. Stir in molasses and ground ginger. In a separate bowl, combine remaining dry ingredients and add to molasses mixture, stirring until dough comes together. Shape dough into 2 discs and refrigerate for at least 1 1/2 hours before rolling.

Preheat oven to 375 °F (190 °C) and line a standard baking sheet with parchment paper. On a lightly floured surface, roll dough until it’s 1/8-inch’s thick. Cut out desired shapes and place on baking sheet. (If using cookies as an ornaments, make a small hole where a string will go to tie it).

Bake for 6 to 8 minutes until edges are firm to touch. Allow cookies to cool completely.

For the icing, add all ingredients and beat on high speed until incorporated, about 5 minutes. If icing is too runny, add more sugar until smooth and creamy.

Related posts:

1. Hungarian Christmas honey cookies
2. Linzer cookies
3. Vanillekipferl: Austrian sugar cookies