Spiced Gingerbread Cookies

Recipe adapted by Angie Ma.

INGREDIENTS

3 ¼ cups all purpose flour
¾ teaspoons baking powder
¼ teaspoon salt
¾ cup unsalted butter, room temperature
½ cup dark brown packed sugar
1 large egg, room temperature
½ cup molasses

1 tablespoon ground ginger
1 tablespoon ground cinnamon
½ teaspoon ground cloves
1/3 teaspoon ground nutmeg
1/8 teaspoon ground black pepper

Royal Icing

1 ¼ - 1 ½ cups of sifted icing sugar
1 egg white
1 teaspoon lemon juice
piping bag and small nozzle

METHOD

In a large bowl, combine the flour, baking soda and spices and side aside. In a mixer, beat the butter, sugar on medium-high speed for 2 minutes until light and fluffy. Add the egg and molasses and beat on medium speed until combined. Gradually add the flour mixture and mix on low speed until combined. The dough will be thick.

Divide into thirds and form into a ball and flatten into a disc, Wrap with cling film and chill for at least 1 hour or overnight. Put the air con on so the dough doesn’t soften too quickly. Remove the dough and let it sit for 5-10 mins before you are ready to begin rolling out the dough.

Preheat the oven to 180C and line baking sheets with baking paper. Take out one of the discs and roll the dough until 1/8 inch thick. Cut the dough using Christmas shaped cutters and transfer to the baking sheet. If your kitchen is very warm I suggest rolling out the dough on the baking paper and then pulling off the dough around the cookie cutter so you minimise moving the dough and becoming soft. Baking 6-8 mins until they turn golden brown on sides and become a little crisp. Cool on the baking sheet before transferring to the wire rack to cool completely.

To make the royal icing put sifted icing sugar into a medium sized bowl. In a very clean mixer bowl add the egg whites and lemon juice and a few spoonfuls of the icing sugar. Mix on medium speed and keep adding a little bit of icing sugar slowly at a time. When all the icing sugar is incorporated beat on high until stiff peaks form. You should be able to tip it upside down and it wont fall over. Put a little icing into a piping bag and ice your cookies. Alternatively place in a sealed container with cling film snuggly on the icing so there is no air in contact with the icing and it doesn’t try out. Once your cookies are iced, you can put them in a large airtight container to dry overnight on the bench or in the refrigerator. Place on the Christmas tree or wrap as gifts.