Gingerbread is such a classic holiday flavor, yet I can’t always decide if I like the flavor or not. I guess I am just neutral when it comes to gingerbread. I enjoy the gingerbread flavor, especially the spiciness, but it is definitely not my favorite. However, gingerbread cookies still feel like a requirement on the classic Christmas cookie tray.
This past week in Michigan has been fantastic! I’ve eaten, drank, shopped, met up with plenty of old friends, and held so many adorable milk filled babies. I’ve even ice skated, something I haven’t done in years. Guess what? I didn’t fall once!
Whenever I am back in Michigan I become a bit nostalgic but I also remember why I love Brooklyn. Michigan will always be the place place I grew up, but it’s no longer the place I live, I’ve made a new home for myself. Regardless, I love coming back to hang out and visit.
So about the sprinkles on these cookies. I bought some really cool chunky gold sprinkles but there was so much dust from the gold sprinkles the entire cookie became coated in gold dust. Cool look, but not exactly what I was going for. I wanted a mostly naked gingerbread cookie with some gold sparkles. Even though the final product wasn’t exactly what I wanted, the variety of yellow, gold, and gingerbread was pretty cool!
Adapted from Sweetopia
Yield ~ 36 cookies
1 cup (250 g) unsalted butter, room temperature
1 cup packed brown sugar
3 teaspoons cinnamon
3 teaspoons ground ginger
1 teaspoon ground cloves
1 cup molasses
3 1/3 cups (800 grams) flour
1 teaspoon baking powder
1 teaspoon salt
- In the bowl of a stand mixer with a paddle attachment, beat together the butter and sugar until light and fluffy on medium speed.
- Add in the cinnamon, ginger, cloves, eggs, and molasses. Beat on low and then increase the speed to combine.
- Sift together the flour, baking powder, and salt onto wax paper. Add to the mixer and beat until just combined.
- Divide the dough in half and wrap each half in plastic wrap. Refrigerate for an hour.
- Preheat the oven to 350 F and line your cookie sheets with parchment paper.
- Roll out the dough between sheets of wax paper to 1/4-inch thick. Cut with cookie cutters and place on cookie sheets.
- Place the cookie sheets in the fridge for 30 minutes.
- Bake for 12-14 minutes or until just beginning to brown. Let cool completely on a wire rack.
Adapted from The Decorated Cookie
1/2 cup meringue powder
1 cup warm water
10 cups powdered sugar
2 teaspoons vanilla extract
4 tablespoons shortening
4 tablespoons light corn syrup
Americolor gel Bright White + desired colors
- Whip the meringue powder and water with the bowl of a stand mixer with a whisk attachment for several minutes until stiff peaks form.
- Gradually add in the powdered sugar, vanilla, shortening, and corn syrup until you reach a piping consistency. Add a squirt of Americolor Bright White and mix in.
- Divide into bowl and color as desired. Use drops of water to thin the icing into flooding consistency
- Decorate the cookies and let dry uncovered overnight before stacking and storing.
Note – This is a thinner royal icing, add more powdered sugar for a thicker consistency.