These gingerbread cookies is perfect for Christmas and any special ocassion.
Course: Desserts
Cuisine: Fusion
Ingredients
- 3 cups all-purpose flour
- 4-6 tsp ground ginger
- 1 tsp. ground cinnamon
- 2 tsp. baking soda
- 1/2 tsp. nutmeg
- 1 cup chilled unsalted butter
- 1 1/2 cups brown sugar
- 2 medium eggs
- 4 tbsp. honey
- 1/2 tsp. vanilla extract
- Icing:
- 1/2 cup powdered sugar
- approximately 3 tbsp water and about 1 tsp. unsweetened ginger tea powder
- 1/2 tsp. vanilla
- Candy and sprinkles for decorating
Instructions
- Preheat the oven at 350 degrees F. Prepare the baking trays in advance. Line them with parchment paper or use non-stick cooking spray.
- Sift the flour in a large bowl. Add the ginger, cinnamon, nutmeg and baking soda.
- Mix the ingredients well. Next, cut the butter into small chunks. Then, rub it into the flour until mixture looks like breadcrumbs. Mix in the sugar. Beat the eggs in a small bowl. Mix in the honey and vanilla. Add it to the flour. Mix together and form into a smooth dough.
- Dust a surface and a rolling pin with a little flour. Roll out the dough with the rolling pin. Roll out until 1/2″ thick. Next, cut into desired shapes. The scraps can be again squeezed together into a ball and rolled out again and cut to make more shapes. Here are the shapes I used to cut my cookies.
- Place the shapes onto well lined trays. Bake for 12-15 minutes until golden. Remove after a few minutes and allow to cool on a wire rack before decorating.
Notes
I wanted to make an icing that also had a bit of a ginger taste. So I first heated the water and added the unsweetened ginger tea powder to water. Mix well to dissolve. Then cool a bit before use. You want the water warm; not too hot.
When you are making your icing add 1 tbsp of ginger water at a time to the icing sugar. Add the vanilla. Keep adding 1 tbsp of warm ginger water until you get the desired thickness for your icing. Then add the icing to the cookies. Sprinkle and decorate as you desire. I did not want all the cookies glazed. Not everyone likes icing. However, I noticed these cookies are mildly sweet and the icing added an extra sweet flavour.
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Recipe © Simply Trini Cooking. All rights reserved
Gingerbread Cookies
Ingredients
- 3 cups all-purpose flour
- 4-6 tsp ground ginger
- 1 tsp. ground cinnamon
- 2 tsp. baking soda
- 1/2 tsp. nutmeg
- 1 cup chilled unsalted butter
- 1 1/2 cups brown sugar
- 2 medium eggs
- 4 tbsp. honey
- 1/2 tsp. vanilla extract
- Icing:
- 1/2 cup powdered sugar
- approximately 3 tbsp water and about 1 tsp. unsweetened ginger tea powder
- 1/2 tsp. vanilla
- Candy and sprinkles for decorating
Instructions
- Preheat the oven at 350 degrees F. Prepare the baking trays in advance. Line them with parchment paper or use non-stick cooking spray.
- Sift the flour in a large bowl. Add the ginger, cinnamon, nutmeg and baking soda.
- Mix the ingredients well. Next, cut the butter into small chunks. Then, rub it into the flour until mixture looks like breadcrumbs. Mix in the sugar. Beat the eggs in a small bowl. Mix in the honey and vanilla. Add it to the flour. Mix together and form into a smooth dough.
- Dust a surface and a rolling pin with a little flour. Roll out the dough with the rolling pin. Roll out until 1/2″ thick. Next, cut into desired shapes. The scraps can be again squeezed together into a ball and rolled out again and cut to make more shapes. Here are the shapes I used to cut my cookies.
- Place the shapes onto well lined trays. Bake for 12-15 minutes until golden. Remove after a few minutes and allow to cool on a wire rack before decorating.
