I have always wanted to bake some Gingerbread Cookies, when i checked out some recipes and most of the recipes needed molasses but this one recipe i found seemed super simple and did not need molasses. The recipe is adapted from “Borrow my eyes” the gingerbread cookies in that website looked super amazing!!!
Gingerbread Cookies (Makes about 50 cookies)
- Flour – 400gm + (more for dusting)
- Butter – 125gm
- Sugar – 100gm
- Golden syrup – 100ml
- Baking Powder – 2 teaspoon
- Ginger Powder – 11/2 teaspoon
- Cinnamon Power – a pinch
Royal Icing (without meringue powder):
- Egg white – 1
- Lemon juice – 1 teaspoon
- Icing Sugar - 100-150gm
- Vanilla – 1 teaspoon
- In a large bowl, Cream the butter and sugar until light and fluffy.
- Add the golden syrup and mix well.
- In a separate bowl mix the flour, baking powder, cinnamon powder, nutmeg powder and ginger powder.
- Sift the dry ingredients into the wet mix (butter, sugar, golden syrup). Mix until it forms a ball.
- Chill the cookie dough for about 1 hour.
- Pre-heat the oven to 180 degrees celsius.
- On a well floured surface, roll out the cookie dough to the thickness you like (mine i think i rolled out to about 5 mm).
- Coat the cookie cutters with flour and cut them up and line them on a baking tray.
- I used the scalloped circle, hexagon, christmas tree, gingerbread man and star cookie cutters. The circle cutter i cut in small holes using a plastic straw, these are the christmas tree decorations.
- Bake the cookies for about 8-10 minutes.
- Once baked, let them cool on a cooling rack.
- In a large glass bowl, add the egg white and lemon juice and whisk until fluffy and soft peaks forms (using a hand mixer for about 5-8 minutes).
- Sift in the icing sugar, whisk again for another 7-10 minutes.
- Add the vanilla into the icing and beat again for about a minute.
- you can add moe icing sugar based on the consistency you want for the icing.
- Pour the icing into a piping bag and decorate the cookies as you like!!
Merry Christmas and