On the twelfth day of cookies I slaved and baked for thee, some Gingerbread!

We made it! It’s the final day of cookies and my twelfth recipe is my absolute favorite of all my cookie recipes. My recipe for Gingerbread cookies had been developed over the years until I thought it was the most perfect gingerbread cookie. 

I love making these spice cookies for my family and friends during the holiday season, not to mention decorating. I really, really love decorating my little gingerbreads with my royal icing. I get to express my artistic side by drawing cute little faces on my little gingerbread men. It’s fun to either do it by yourself or even in a group to really have a laugh. There’s nothing better than getting together with friends or family and having a gingerbread decorating contest during your holiday festivities, trust me it’s a good time and a fun way to make some memories. 

Gingerbread cookies 

3/4 cup butter, softened

1 cup packed brown sugar

1 egg

3/4 cup unsulfured blackstrap molasses

3 cups all-purpose flour

2 1/4 teaspoons ground ginger

1-1/2 teaspoons baking soda

2 ½   cinnamon sticks ground 

A pinch of grated nutmeg

4 cloves 

1/4 teaspoon salt

Royal Icing:

4 oz eggs whites (about 3 large eggs)

14 oz powdered sugar

In a large pot, melt together butter and brown sugar, once melted cool slightly. Mix in the egg and molasses.

Grind cinnamon sticks and cloves along with ground ginger, grated nutmeg and kosher salt in a spice grinder until it’s a fine powder.

Combine the flour, ground spices, baking soda; gradually add to the wet mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.

Preheat oven to 350°F and line baking sheets with parchment paper.

On a lightly floured surface, roll dough to a ¼ inch thickness. Cut with floured cookie cutters. Place 1 inch apart on baking sheets.

Bake for 8-10 minutes or until the edges are firm. Remove to wire racks to cool.

Make royal icing (recipe below). Decorate cookies.

Let icing dry on cookies about 10 minutes or so depending on the decoration. Serve or store in an airtight container.

Royal Icing:

Place your egg whites and sugar in a stand mixer bowl, with a whip attachment connected to the mixer. Turn your mixer on low speed and mix until all of the sugar is incorporated. You may have to scrape the bowl with a rubber spatula.

Turn the machine on high and whip until the icing holds a peak, about 5 minutes

*Notes:

Now this recipe needs to chill for at least 4 hours so if you would like them for Christmas don’t worry there’s still time to make this wonderful spice cookie. You can easily use pre-ground spices, 2 teaspoons for cinnamon and ginger ½ tsp for clove, to help you with the process. If you make the dough in the morning or early afternoon and chill it, it will be ready to shape and bake before dinner time. You can easily decorate them for dessert or another fun idea, have your guest decorate their own cookie until their hearts are content.