10 Days of Cookies: Gingerbread Cookies

Ingredients

For Cookies:

  • 3 cups flour (all-purpose)

  • 1 tablespoon ground ginger

  • 2 teaspoons ground cinnamon

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground nutmeg

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 cup dark brown sugar (packed)

  • 10 tablespoons butter (softened about halfway, it should still hold its shape pretty well and be cool)

  • 1 large egg yolk

  • 1 1/2 teaspoons vanilla extract

  • 1/2 cup molasses (not blackstrap)

  • 2 tablespoons Zeal Creamery milk

For Icing:

  • 1 lb. powdered sugar

  • 3 pasteurized egg whites

  • 1 tsp. fresh lemon juice

Directions

  1. Preheat oven to 350 degrees.

  2. Whisk dry ingredients: In a mixing bowl whisk together flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt set aside.

  3. Cream butter and sugar: In the bowl of an electric stand mixer fitted with the paddle attachment cream together sugar and butter until well combined, occasionally stopping and scraping down the bowl.

  4. Mix in wet ingredients: Mix egg yolk and vanilla. Mix in molasses and 1 Tbsp milk. 

  5. Mix the dry mixture with a wet mixture: With mixer set on low speed slowly add in dry ingredients and mix until combined, while adding additional milk as needed just to bring the dough together. 

  6. Roll dough: Divide dough into two equal portions then roll each portion out evenly to 1/4-inch thickness (into more of an oblong or rectangular shape so it will fit on a cookie sheet) between two sheets of parchment paper.

  7. Chill briefly: chill on a cookie sheet in the freezer for 10 - 20 minutes, or until firm then cut into shapes using cookie cutters.

  8. Transfer to baking sheets and bake: Remove from paper using a thin metal spatula or pastry scraper if needed then transfer to a parchment paper-lined cookie sheet, spacing cookies about 1-inch apart, and bake in preheated oven 8 minutes or until slightly set*.

  9. Let cookies cool: Remove from oven and cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Repeat process with remaining dough. 

  10. Make the icing: Add powdered sugar and meringue powder to the bowl of an electric stand mixer. Fit mixer with the paddle attachment, add in 4 Tbsp water, and the vanilla mix on low speed until combined. 

  11. Thin as needed and whip: Add more water to thin as needed and increase speed and whip mixture until it is glossy and thickens up. Tint with food coloring if desired. Transfer to piping bags fitted with tiny round tips.

  12. Decorate as desired: decorate cookies with icing and add sprinkles if desired. Let icing set at room temperature and store in an airtight container.


10 Days of CookiesZeal CreameryCookie