Gingerbread Cookies

Published December 13, 2020

This is originally from Disneyland. It has every quality I think of when I remember the gingerbread of my youth.

Which probably means it’s informed by the gingerbread house I discovered and illicitly nibbled upon as a toddler…

Ingredients

Gingerbread Ingredients

• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 1/2 cup “fancy” dark molasses (not cooking, blackstrap, unsulphured, or lite)
• 3 1/2 cups flour
• 1 tsp baking soda
• 1/2 tsp ground cloves (optional)
• 1 tsp ground cinnamon
• 3 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp ground cardamom
• 1/2 cup water

Royal Icing Ingredients

• 1/8 tsp cream of tartar
• 2 egg whites
• 3 1/2 cups powdered sugar

Instructions

1. In a large mixing bowl, cream butter and sugar.
2. Add dark molasses and mix until completely blended.
3. Sift the dry ingredients together and add to butter mixture, 1/3 at a time, alternating with water. Blend well.
4. Wrap dough in plastic wrap and chill in refrigerator at least 1 hour, or up to a few days.
5. Preheat oven to 350F. Grease cookie sheets or line with parchment paper.
6. Use a floured rolling pin to roll out dough on floured surface, about 1/8 - 1/4 inch thick.
7. Cut into desired shapes
8. Bake at 350F for 8-10 minutes. Cool on racks.
9. Decorate

Royal Icing

1. Add cream of tartar to egg whites in chilled mixing bowls.
2. Mix until white peaks form. Gradually mix in powdered sugar. Continue to whip until smooth spreadable consistency is reached.