Time: 2 hours 30 minutes
Complexity: easily
Servings: 30

Decorated gingerbread cookies decorated with icing are one of the most popular treats for New Year's and Christmas. Their magical, spicy aroma creates a festive atmosphere while they're still in the oven. And if you have children at home, you can have fun in the kitchen, cutting out and decorating little people, stars, and other shapes together. The perfect balance of molasses, ginger, cinnamon, allspice, and black pepper gives these cookies their incredible flavor.

Ingredients:

• 2.5 cups premium flour + extra for dusting
• 1 teaspoon ground ginger
• 3/4 tsp ground cinnamon
• 1/2 teaspoon of baking soda
• 1/4 tsp ground allspice
• 1/4 teaspoon salt
• 1/4 tsp freshly ground black pepper
• 220 g unsalted butter at room temperature
• 1/3 cup molasses
• 1/3 cup superfine sugar
• 1 cup powdered sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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premium flour, ground ginger, cinnamon, allspice, molasses

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Preparation:

Step 1
• In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, allspice, salt, and black pepper. In a large bowl, beat the butter, molasses, and superfine sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes.
Step 2
• Reduce mixer speed to low; add the flour mixture in two batches and knead until smooth. Divide the dough in half, wrap each half in plastic wrap, and refrigerate to firm up for at least 30 minutes or overnight.
Step 3
• Position racks in the upper and lower thirds of the oven and preheat the oven to 190°C.
Step 4
• Working with one piece of dough at a time, roll it out on a lightly floured work surface to a thickness of about 0.3 cm. Using 7 cm cookie cutters, cut out shapes from the dough and arrange them on two ungreased baking sheets. Gather the scraps and refrigerate until the dough has set; roll out and cut out shapes again. Refrigerate the baking sheets to firm up, about 10 minutes.
Step 5
• Bake the cookies, rotating the baking sheets halfway through, until golden brown and set, 12-15 minutes. Let cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.
Step 6
• Meanwhile, prepare the glaze.:
  
  In a small bowl, combine powdered sugar with 1 tablespoon boiling water; add an additional 1 teaspoon if the icing is too thick. Transfer to a zip-lock plastic bag; snip off a small corner and pipe the icing onto the cookies. Let set for about 30 minutes.

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