Celebrate the spirit of Christmas with traditional gingerbread cookies decorated with delicate royal icing designs. Crunchy on the outside and soft on the inside, they are perfect for sharing with family, giving as gifts, and enjoying with a hot cup of tea. Because they are decorative, they can also be used to adorn the Christmas tree or the holiday table.
INGREDIENTS
COOKIES
3 cups (360 g) flour
1 teaspoon baking soda
1 ½ teaspoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon grated nutmeg
½ teaspoon salt
¾ cup (170 g) softened butter
¾ cup (165 g) brown sugar
1 egg
⅓ cup (100 g) molasses
1 teaspoon vanilla extract
ROYAL ICING
2 egg whites
250 g powdered sugar
Food coloring (optional)
INSTRUCTIONS
STEP 1
In a Pacifica kitchen bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt.
STEP 2
Then, in a Scotia spouted bowl, beat the softened butter with the brown sugar, add the egg, honey and vanilla extract, until you get a smooth, homogeneous cream.
STEP 3
Gradually incorporate the dry ingredients into the wet mixture, forming a dough that should be refrigerated for one hour.
STEP 4
Preheat the oven to 175°C. Roll out the dough to about 6 mm thickness and cut round cookies, placing them on a baking tray lined with parchment paper.
STEP 5
Bake for 8–10 minutes, until the edges are firm, and leave to cool completely on a wire rack.
STEP 6
For the designs or icing topping, mix the icing sugar with water or milk and vanilla until you get a smooth consistency.
STEP 7
Use thicker icing to draw on the cookies and thinner icing to cover the entire surface (if that is easier for you).
STEP 8
Leave to dry for at least two hours before serving.
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