Gingerbread Cookies with Floral Icing
Delightful gingerbread cookies with a soft and chewy center, adorned with vibrant floral icing, perfect for the holiday season.
Ingredients
For the gingerbread cookies
- 2 3/4 cups all-purpose flour Gives the cookies their structure.
- 1 teaspoon baking soda Helps them rise perfectly.
- 1 teaspoon ground cinnamon Adds warmth and sweetness.
- 1 teaspoon ground ginger For that signature spicy kick.
- 1/2 teaspoon ground cloves Gives depth and richness.
- 1/4 teaspoon ground nutmeg For an earthy touch.
- 1/2 teaspoon salt Enhances all the flavors.
- 3/4 cup unsalted butter Softened to create a rich dough.
- 3/4 cup packed brown sugar Provides sweetness and chewiness.
- 1 large egg Binds the ingredients together.
- 1/4 cup unsulfured molasses Offers a deep, robust flavor.
- 1 teaspoon vanilla extract For a lovely aromatic note.
For the royal icing
- 2 large egg whites Alternatively, use 2 teaspoons egg white powder.
- 1 1/2 cups powdered sugar Adds sweetness to the icing.
- 1 teaspoon lemon juice Gives the icing a refreshing zing.
- food coloring For pink, purple, and green shades.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add in the egg, molasses, and vanilla, mixing until well combined.
- Gradually incorporate the dry ingredients, stirring until a soft dough forms. Chill in the refrigerator for 30 minutes if too soft.
- Roll the dough out on a lightly floured surface to about 1/4-inch thick.
- Use cookie cutters to cut out shapes and place them on prepared baking sheets.
Baking
- Bake for 8-10 minutes or until the edges are slightly browned.
- Allow cookies to cool completely on a wire rack.
Icing
- Prepare royal icing by beating egg whites until stiff peaks form. Gradually add powdered sugar and lemon juice, beating until smooth.
- Divide icing into bowls and color with food coloring.
- Decorate cooled cookies with floral designs using a piping bag.
- Allow icing to dry and set before serving or storing.
Notes
For a deeper flavor, consider adding a pinch of black pepper. Freeze undecorated cookies for up to three months.