Gingerbread Cookies Frosted with Royal Icing
- Time
- Prep: 30–40 minutes / Then 15 minutes per batch
- Yield
- Makes about 3 dozens (36)
Ingredients
- Flourless cooking spray
- 3¾ cups (500 g / 1.1 lb) all-purpose flour, plus extra for dusting
- 2 teaspoons baking soda
- 1½ teaspoons ground ginger
- 1½ teaspoons ground allspice
- 1 teaspoon salt
- 1 stick (120 g / 4.2 oz) unsalted butter, at room temperature
- ¾ cup (150 g / 5.3 oz) tightly packed dark brown sugar
- ½ cup (150 g / 5.3 oz) honey
- 2 large eggs
- Royal icing
Method
- Preheat oven to 375 F.
- Lightly spray cookie sheets with cooking spray or line with parchment paper.
- Sift together the flour, baking soda, ginger, allspice, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and honey on medium speed, about 2 minutes.
- Add the eggs and mix until smooth and light, another 2–3 minutes.
- Add the sifted dry ingredients and mix on low until the dough is evenly mixed.
- Turn the dough out on a lightly-floured work surface.
- Pat into an even disk.
- Cover with plastic wrap and chill until firm, about 20–30 minutes.
- Roll out the dough to a 0.25 in thickness.
- Use 5.5 in cookie cutters to cut out cookies.
- Transfer cookies to prepared cookie sheets, spacing them about an inch apart.
- Bake the cookie until they are firm, about 10–14 minutes, depending on size.
- Transfer the cookies to wire racks and let cool completely before decorating, if desired.
- Bake the remaining dough in batches, as directed.
- Frost with royal icing.
Categories
- Inexpensive recipes
- Baking recipes
- Recipes for cookies
- Recipes for dessert
- Vegetarian recipes
- Recipes using ground ginger
- Recipes using butter
- Recipes using egg
- Recipes using allspice
- Recipes using baking soda
- Recipes using dark brown sugar
- Recipes using cooking spray
- Recipes using all-purpose flour
- Recipes using honey