Time: 2 hours 45 minutes
Complexity: easily
Servings: 24

Gingerbread cookie figures decorated with snow-white icing look very festive and will become a true centerpiece and a popular treat on your Christmas table. To make them look even more wintry, sprinkle the icing with fine white nonpareils before it hardens, creating a dusting of snow. These beautiful cookies also make a wonderful gift if you're visiting.

Ingredients:

• 1 and 1/4 cups premium flour
• 0.5 tsp baking powder
• 0.5 tsp ground cinnamon
• 0.5 tsp ground ginger
• A pinch of ground cloves
• 1/4 teaspoon salt
• 1/4 teaspoon of baking soda
• 0.5 cup light brown sugar
• 3 tablespoons molasses
• 2 tablespoons unsalted butter, melted
• 2 large egg yolks
• Cooking spray
• 2 cups powdered sugar
• 2 tbsp. dry egg white
• Nonpareil, for garnish (optional)

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.

Recipes with similar ingredients

ground ginger, cinnamon, egg powder, molasses, carnation

We recommend

Preparation:

Step 1
• In a medium bowl, combine the flour, baking powder, cinnamon, ginger, cloves, salt, and baking soda. In a large bowl, beat the brown sugar, molasses, melted butter, and egg yolks with a mixer on medium-high speed until smooth, about 1 minute. Reduce the mixer speed to low; add the flour mixture and mix, gradually increasing the speed to medium, about 3 minutes.
Step 2
• Roll the dough between 2 sheets of parchment paper sprayed with cooking spray until it is 1/4 inch thick. Freeze until firm, about 30 minutes.
Step 3
• Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
Step 4
• Using 2-inch cookie cutters, cut out shapes from the dough and place them on baking sheets, spacing them 1.5 inches apart. Gather the scraps, let them harden in the refrigerator, then re-roll and cut out shapes. Refrigerate the baking sheets to firm up, about 20 minutes.
Step 5
• Bake the cookies, rotating the baking sheets halfway through, until golden brown, 10-12 minutes. Let cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.
Step 6
• Prepare the glaze:
  
  Using a mixer on high speed, beat the powdered sugar, dry egg whites, and 3-4 tablespoons of water until smooth and thick. Transfer the icing to a zip-lock bag and snip off a small corner. Pipe onto the cookies and sprinkle with nonpareils. Let set for 30 minutes.

Votes: 2