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Saturday, 7 December 2013

The Best Gingerbread Cookies Ever! Perfect for gingerbread men & ladies.

3 cups flour
2  tbsp. ground ginger
1 ½ tsp. cinnamon
½ tsp. each of ground cloves & allspice
1 ½ tsp. baking soda
1 cup butter (soft not melted)
¾ cup white granulated sugar
¾ cup
molasses (use baking not blackstrap)
2 – 4 tbsp. heavy cream
  1. In a large bowl sift the dry ingredients.
  2. Beat together the butter and sugar until light and fluffy (hand mixer or stand mixer will make this task easier)
  3. Add molasses to butter mixture.
  4. Slowly add flour mixture to butter mixture a little at a time.
  5. Mix in heavy cream starting with 2 tbsp. and adding more cream if dough is dry and won’t stick together.
  6. Divide dough into two and wrap with parchment paper and refrigerate before using.
  7. This dough keeps well in the fridge for days.
  8. Remove dough from fridge early to warm it up for rolling
  9. On a lightly floured surface, divide dough into 2 and roll out one of the pieces to desired thickness or approximately ¼ of an inch. 
  10. Keep your surfaced well-floured to prevent sticking
  11. Try to keep excess flour off the top of the dough so your cookies are a brown ginger color and not white.
  12. Cut out gingerbread people or shapes as desired.
  13. Bake in 350°F for 8 – 10 minutes.
  14. Cool before decorating
  15. Keep dry, do not refrigerate or store in a plastic air tight container or cookies will go soft
Royal Icing
4 cups sifted icing sugar
3 tbsp. meringue powder (or egg whites can be used but then you have to cut back on liquid) To keep the icing safe use meringue powder instead of egg whites.
5 tbsp. water
1 tbsp. lemon juice 

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