We have now arrive to winter spirit! So it’s time to enjoy the sweet and warm treats. When we are walking around we think about how we can enjoy something to make at home. Come and make Gourmet Gingerbread Cookies. Who doesn’t like making cookies and enjoying making them at home. The process is as important as the end result such as the laughter, shared stories, and flour-dusted high-fives make the experience memorable.
To embark on this culinary adventure, gather your loved ones and immerse yourselves in the joy of baking. The recipe is simple, ensuring that even the youngest chefs can participate with enthusiasm. The fun in making cookies to look funny or in a cute way. It goes well with any reunions or having this made for events. Use the imagination for this Christmas spirit and the recipe is crafted with simplicity in mind so they can actively participate and infusing the process with their boundless enthusiasm.
It’s easy to make and a fun activity to make with your loved ones. Baking the cookies isn’t the fun part once the cookies are out and ready to decorate then the fun begins. You can experiment with different shapes, sizes, and decorations, allowing each batch to tell its own story. Let your imagination run wild, turning cookies into festive characters or adorable shapes. Show how the creativity in making the gingerbread cookies can be fun and having the holiday spirit to enjoy these cozy at home vibes. This goes well in enjoying the cookies while watching a Christmas theme movies and have yourself immerse to this spirit of joy. To see how to make this look at the recipe below to enjoy these tasteful cookies. It’s a celebration of love, creativity, and the spirit of Christmas.
- Active Time: 50 minutes (does not include decorating)
- Total Time: 2 hours 15 minutes
Ingredients for the Christmas Ginger Bread Cookies
- ⅔ cup molasses (not robust)
- ⅔ cup packed dark brown sugar
- 1 Tbsp. ground ginger
- 1½ tsp. ground cinnamon
- ½ tsp. ground allspice
- ½ tsp. ground cloves
- 2 tsp. baking soda
- 2 sticks (1 cup) unsalted butter, cut into 16 pieces
- 1 large egg, lightly beaten
- 3¾ to 4 cups all-purpose flour
- ½ tsp. kosher salt
Steps in Making the Christmas Ginger Bread
Step 1: Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter 3 to 4 pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, then stir in 3¾ cups flour and salt.
Step 2: Preheat oven to 325°F.
Step 3: Transfer dough to a lightly floured surface and knead, dusting with as much of remaining ¼ cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Divide dough in half, then wrap one half in plastic wrap and keep at room temperature.
Step 4: Roll out remaining dough into a 14-inch round (⅛-inch thick) on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to 2 buttered large baking sheets, arranging them about 1 inch apart.
Step 5: Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully toward end of baking; cookies can burn easily). Transfer cookies to wire racks to cool completely. Make more cookies with remaining dough and scraps (reroll once).
Decorating icing and assembly:
Step 6: Beat together the powdered sugar, powdered egg whites, lemon juice, vanilla extract, and ⅓ cup water in a large bowl with an electric mixer at moderate speed until just combined, about 1 minute. Increase speed to high and beat icing, scraping down side of bowl occasionally, until it holds stiff peaks, about 3 minutes in a standing mixer or 4 to 5 minutes with a handheld. Note: If you plan to spread (rather than pipe time, to thin to desired consistency.
Step 7: If using food coloring, transfer ¼ cup icing to a small bowl for each color and tint to desired shade. Spoon icing into a pastry bag (if using), pressing out excess air, and snip a ⅛-inch opening in corner of bag. Twisting bag firmly just above icing, decoratively pipe icing onto cookies. Decorate with sprinkles, sanding sugar, and dragées, if using. Let icing dry completely (about 1 hour) before storing cookies.
Do ahead: Gingerbread cookies keep in an airtight container at room temperature 3 weeks.