For many families, the holidays are steeped in tradition, some being passed down from generation to generation and one thing we all know to bring family and fun together, is food! Baking in particular, is a festive tradition that is cherished in homes around the world – mothers, grandmothers and even great grandmothers, sharing their favourite recipes through the years – a great way to involve children and create new memories.
Gingerbread is traditionally a festive favourite and not only is it deliciously aromatic and spicy, but it’s also fun to decorate and easy to make too. These gorgeous Gingerbread Cookies with Royal Icing1 look amazing, and definitely worth making this holiday season with the grandkids. This could be the start of a new family tradition – one that will forever be cherished.
25 minutes · Vegetarian · Serves 24
3 cups flour combo of whole wheat + all-purpose
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
2 teaspoons cinnamon
1/4 teaspoon cloves, ground
6 tablespoon coconut oil or butter
1/2 cup brown sugar
1 large egg
2/3 cup molasses
2 teaspoons pure vanilla extract
2 cups powdered sugar
5 tbsp warm water
3 tbsp meringue powder
- Preheat oven to 375 deg. Line a cookie sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon,
and cloves until well blended.
- In a stand mixer, beat softened coconut oil (or butter), brown sugar, and egg on medium
speed until almost whipped. Add molasses, and vanilla and continue to mix until well
- Gradually stir in dry ingredients until smooth.
- Place your dough on a lightly floured surface. Sprinkle flour over dough and rolling pin.
- Roll dough to about 1/4-inch thick. Cut out cookies with your favourite cookie cutter and
place cookies on baking tray about 1 1/2 inches apart.
- Bake for 7-10 minutes (the lower time will give you softer cookies)
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm
enough to move to a wire rack. Once your cookies are cool, you can decorate!
- Add all ingredients to a stand mixer. Beat on medium speed for 5-7 minutes until peak begin
to form. Scoop your icing into a squeeze bottle with a small tip or a piping bag with a small
- You can create designs with lines and dots, or you can also create areas of smooth frosting.
To do this, first outline the border, then fill in the middle and let the frosting settle until it
has filled in that area. Use a toothpick to fill in any gaps by spreading the icing around, then
tap the cookie on the counter a few times to help the icing settle into a smooth, even layer.
** If you aren’t making the cookies immediately, divide dough in half and wrap each half in plastic and refrigerate. It can be stored in the fridge for up to 3 days, but needs to return to room temperature before rolling out.
Calories: 133kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 72mg | Fiber: 2g | Sugar: 12g
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