Halloween will never be the same after serving my Favourite Gingerbread Cookies!
Halloween is just around the corner so dig out your favorite skulls, witches, and ghost cookie cutters and let the kids help you make these fun gingerbread cookies. These cookies are soft and flavorful, just like you expect.
And then in December dig out the angels, Christmas trees, and candy cane cookie cutters and make some Christmas cookies too!
Laurel’s recipe includes instructions for making Royal Icing but you can use store-bought icing if you prefer.
Check out Laurel’s recipe for the instructions. Here are the measurement conversions.
4½ (542 g) cups all-purpose flour
1 tablespoon plus 2 teaspoons ground ginger
1 tablespoon unsweetened cocoa powder
2 teaspoons cinnamon
1 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking soda
1 teaspoon salt
3/4 cup (1½ sticks, 12 tablespoons, 170 g) unsalted butter, softened
3/4 cup (159 g) firmly packed light brown sugar
1 large egg, at room temperature, lightly beaten
1 cup (340 g) unsulphured molasses
Flatten each piece to about 1/2″ (1.25 cm)
roll the dough out to 1/8″ to 3/16″ (3-5 mm) thickness
FOR THE ROYAL ICING (OPTIONAL)
2 egg whites (or 1½ tablespoons powdered egg white and 1/4 cup (59 ml) warm water)
pinch cream of tartar (optional)
2 cups (227 g) confectioner’s sugar, sifted
food colouring (optional)
Preheat the oven to 350˚F (180°C)
Please check out the September 2015 issue of The Confident Baker magazine.
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