ingredients
for the gingerbread cookie dough
- 120 gramall-purpose flour
- 0.5 tspground ginger
- 0.3 tspground cinnamon
- 0.25 tspground cloves
- 0.25 tspground nutmeg
- 0.3 tspbaking soda
- 57 gramunsalted butter(in room temperature)
- 35 grambrown sugar
- 0.25 tspsalt
- 30 grammolasses
- 20 grambeaten egg
- 0.25 tspvanilla extract
for the cookie icing
- 20 gramegg whites
- 100 grampowdered sugar
- 0.13 tspcream of tartar
- 0.5 tspwater(as needed)
for extras
- 50 gramchristmas sprinkles(for filling, as needed)
- 20 gramflour(for dusting, as needed)
instructions
Making the gingerbread cookie dough
- In a bowl, add unsalted butter, salt and brown sugar. Cream it with an electric mixer until light and fluffy.
- Add molasses, beaten egg and vanilla extract. Whisk with the electric mixer until fully incorporated.
- In a separate bowl, combine all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves and baking soda. Mix until fully incorporated. These will be your dry ingredients.
- Gradually fold the dry ingredients into 2 parts. So add half of the dry ingredients, then fold, then add the rest and fold completely until a dough comes together and there are no more dry ingredients.
- Wrap the dough in cling wrap and roll it until flat.
- Place the flattened dough in the fridge for 24 hours.
- Preheat the oven to 175 C.
- Take the cookie dough out of the fridge. Generously, dust a work surface and a rolling pin with some flour. Roll the dough out until about 0.5cm thick.
- Cut the dough out with some cookie cutters (8cm round). You will have about 4 pieces for one serving. Carefully transfer to a baking tray.
- Using a 6 cm cookie cutter, cut the centre of 2 of the cookies. Now you have 2 of a full 8 cm round cookie and 2 of a ring shaped cookie. This is optional but you can stamp the top of the cookie with Chrstimas themed cookie cutter stamps. Continue to do this until all the dough is used.
- Bake the cookies for about 10 mins. or until slightly firm to the touch.
- Place the cookies onto a cooling rack and let it cool completely.
Making the cookie icing
- In a bowl, combine egg whites, cream of tartar and powdered sugar. mix until fully incorporated.
- Add the water and mix. If it does get too runny, just add more powdered sugar.
- Add the cookie icing to a piping bag and cut the tip.
Assembling the cookies
- Prepare your cookie pieces (2 full cookies and 2 ring shaped cookies) and assemble accordingly. Take one full cookie then pipe a line of cookie icing to the bottom of one ring shaped cookie and place on top of the full cookie. Then pipe another line on the bottom of the other ring shaped cookie and place on top.
- Add the Christmas themed sprinkles inside.
- Pipe more icing on the top of the ring shaped cookie and finally close it with the last full shaped cookie. Repeat steps 17-19 until all your cookies have been assembled.
- Now decorate the top of the cookies with the rest of the cookie icing.
- Now serve it up on a plate and break it open to see your surprise!
cake/sweets
dessert
christmas
cookie
sweet
gingerbread
