Time: 1 hour 18 minutes
Complexity: easily
Servings: 12-15

If you've been intimidated by the complexity of making gingerbread cookies, you can forget about it now and focus on the creative part—painting the gingerbread cookies with icing. There's nothing simpler or more ingenious than using ready-made sugar cookie mix as a base for gingerbread cookies, adding pumpkin pie spice, where all the aromatic spices are already harmoniously combined, adding molasses and a few additional ingredients, and you've got gingerbread dough. Chill it, cut out any shapes you like, and bake—and for decorating them, there's nothing better than royal icing.

Ingredients:

Gingerbread cookies

• 1 package dry sugar cookie mix
• 1 egg
• 0.5 cups flour
• 1/4 cup melted butter
• 2 tablespoons pumpkin pie spice
• 0.5 tsp ground ginger
• 1/4 cup dark molasses
• 1 tsp vanilla extract

Royal icing

• Protein of 2 large eggs or 5 tbsp. dry egg whites
• 2 tsp freshly squeezed lemon juice or 1 tsp vanilla extract
• 3 cups sifted powdered sugar
• Food coloring, 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

cookie mix, eggs, premium flour, butter, pumpkin pie spice, ground ginger, molasses, vanilla extract, lemon juice, powdered sugar

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Preparation:

Step 1

• Gingerbread:

  
  Preheat oven to 175°C.
Step 2
• In a large bowl, combine all ingredients and refrigerate for 1 hour. On a floured board, roll out the dough to a thickness of about 0.3 cm. Using cookie cutters, cut out shapes from the dough and place them on a baking sheet. Bake in the preheated oven for 8 minutes.
Step 3

• Royal icing:

  
  Using a hand mixer, beat the egg whites with lemon juice or vanilla extract until foamy. Add the sifted powdered sugar and beat on low speed until smooth. Increase the mixer speed to high and beat for about 5 minutes, until the icing is thick and glossy. Add food coloring if desired and transfer the icing to a piping bag for decorating the gingerbread cookies.

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