Gingerbread cookie is always a hit with kids and adults alike; if you’re looking for an easy and fail-proof recipe, I’ve got one just for you.
The images and recipe of these gorgeous, too beautiful, and festive gingerbread cookies are from The Kitchy Kitchen by TV host Claire Thomas .
The website is full of amazing recipes with some of the best food photography I’ve seen.
I’m seriously in love and feeling a dose of food envy now.
I love it that Claire’s gingerbread cookies are loaded with aromatic spices: ground ginger, cinnamon, cloves, nutmeg and black pepper.
These aromatic spices linger in the house after baking and bring the smell of holidays to your home.
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Gingerbread Cookies Recipe
Gingerbread Cookies – the best gingerbread cookies recipe by @Claire Thomas. Yields crispy, aromatic and festive holidays cookies.
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon finely ground black pepper
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, room temperature, softened (1 1/2 sticks)
- 3/4 cup dark-brown sugar, packed
- 1 large egg
- 1/2 cup molasses
- 1 egg white
- 1/2 teaspoon lemon juice
- 1 3/4 cup confectioners sugar, powdered sugar
For the icing, combine ingredients until smooth. Add water to thin, more sugar to thicken. Set aside.
In a large bowl, whisk together the flour, baking soda, and spices. Set aside.
In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy, about 2 minutes. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed until the mixture forms into a dough. Divide dough in halves; wrap each half in plastic. Chill for at least 1 hour or overnight.
Pre heat oven to 350°. Place a dough third on a lightly floured surface. Using a rolling pin, roll dough 1/8 inch thick, and with a lightly floured cookie cutter, cut out shapes. Place the cookies on a baking sheet lined with parchment paper.
Re-form leftover dough into a ball and roll out again, until you've used up all of your dough. If your cookies are sort of room temp, pop them back in to the fridge for 10 minutes to reset. Bake until crisp and just set, about 8 to 10 minutes. Remove from the oven and let them sit for a few minutes on the baking sheet. Then transfer the cookies to a wire rack to cool completely. Decorate with royal icing.
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