The Best Gingerbread Cookies Recipe Kitchen

The Ultimate Gingerbread Cookies Recipe | Recipe Iseasy Kitchen

Skill Level: Simple

Makes: 2 to 3 dozen cookies

Nutrition Per Serving: Serving Size 1 of 30 servings Calories 174; Total Fat 3 g; Saturated Fat 2 g; Carbohydrates 35 g; Fiber 1 g; Sugar 24 g; Protein 2 g; Cholesterol 12 mg; Sodium 109 mg

Total Time: 3 hours (includes chilling the dough)

Hands-On Time: 1 hour

Enjoy a classic holiday cookie perfect for shaping and decorating. Warm spices and molasses deliver traditional gingerbread flavor, while using both butter and shortening yields dough that's easy to roll and holds its shape during baking.

Ingredients

• Cookies:
  • 3 1/2 cups all-purpose flour, plus some for dusting if needed (see cook's tip)
  • 1 tablespoon ground ginger
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 6 tablespoons unsalted butter, melted
  • 1 tablespoon vegetable shortening, melted
  • 2/3 cup light brown sugar
  • 3/4 cup molasses
  • 1 large egg
• Royal Icing:
  • 1 pound (3 1/2 cups) confectioners' sugar
  • 2 tablespoons meringue powder
  • Food coloring, as needed

Directions

• 1. In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, salt, allspice, and cloves.
• 2. In the bowl of a stand mixer fitted with the paddle, combine melted butter, melted shortening, brown sugar, and molasses; mix until smooth. Add the egg and beat well. Gradually add the dry ingredients in four additions, mixing thoroughly after each addition. Divide the dough in two, wrap each portion in plastic wrap, flatten to about 1/2-inch thickness, and refrigerate for 2 hours.
• 3. Preheat the oven to 350F.
• 4. On a lightly floured surface, roll one portion of dough to about 1/4 inch thick, adding flour as needed to prevent sticking. Cut shapes with 3- to 5-inch cookie cutters. Brush off excess flour and chill the cut cookies on a baking sheet for 15 minutes; repeat with the second portion of dough.
• 5. Bake cookies in batches for 12 to 15 minutes, or until edges are golden brown. Transfer to a wire rack and cool completely.
• 6. For the royal icing: In a stand mixer bowl with the paddle attachment, combine confectioners' sugar and meringue powder. Beat in 6 tablespoons water until the icing is smooth and forms stiff, glossy peaks; add additional water, 1 tablespoon at a time, if needed to reach piping consistency. Tint with food coloring as desired, transfer to piping bags, and decorate cooled cookies.

Cook's Tip for Measuring Flour: Spoon flour into the measuring cup and level it off. Scooping directly from the bag can compress the flour and make cookies dry.

This recipe has been modified and might not be exactly as originally appeared or aired.

Courtesy Recipe Iseasy Magazine