A classic as beloved by adults as it is by children. Makes around 3 dozen gingerbread cookies.
- 3½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup unsalted butter
- ¾ cup brown sugar
- ¾ cup molasses
- 1 tsp salt
- 1½ Tbsp gingerbread blend, ground
- 1 egg
- 1 egg white
- 1½ - 2 cups icing sugar
- Food coloring (opt.)
Stir baking soda and baking powder into the flour. Set aside.
Melt butter in a pot. Add brown sugar, molasses, salt and spices.
Transfer to a bowl and cool a few minutes. Add egg and mix well.
Incorporate dry ingredients into the molasses and butter with a wooden spoon until just uniform.
Divide dough into two bowl and wrap in plastic. Refrigerate for at least an hour.
Preheat oven to 350°F.
Remove one of the dough balls from the fridge and lay it on a floured surface. Roll the dough about ¼ inch thick. For crunchier cookies, roll it thinner, to taste.
Cut cookies out with a cookie cutter (as close to each other as possible to avoid wasting dough).
Lay on cookie trays and bake for around 8-10 minutes, until they begin to brown.
Let cook on the tray, then transfer to a cooling rack. Repeat with second ball of dough.
Prepare the icing. Whip egg white and add sugar gradually until it is well-incorporated and the icing is thick enough.
Transfer icing to an icing pouch and decorate cookies.