Gingerbread Cookies Recipe by Pate Giltner
By Pate Giltner
Gingerbread Cookies Recipe by Pate Giltner
By Pate Giltner
Yield/Serves:
Makes about 12
Gingerbread cookies:
1/2 cup unsalted butter, melted
1/2 cup unsalted butter, melted
⅓ cup dark brown sugar
1/3 cup blackstrap molasses
1 large egg yolk
2 cups flour plus extra for pressing
1 tbsp cocoa powder
½ tsp baking soda
2 1/2 tsp ground ginger
2 tsp ground cinnamon
½ tsp ground cloves
1 1/2 tsp allspice
1/4 salt
Royal Icing:
1 egg white
2 ½ cups powdered sugar
1 tsp vinegar
Gingerbread Cookies:
Add the melted butter, brown sugar, and molasses to a large bowl. Stir until combined. Add in the egg yoke and mix.
Add the melted butter, brown sugar, and molasses to a large bowl. Stir until combined. Add in the egg yoke and mix.
Add in the remaining ingredients and mix until a shaggy dough forms.
Turn the dough out onto a lightly dusted surface and knead.
Roll the dough out to ¼ inch thickness and then use cookie cutters to cut out your desired shapes.
Transfer the cut cookies to a lined baking tray and freeze for 10 minutes.
Preheat the oven to 350°F.
Bake the cookies for 9-10 minutes.
Let cool completely before adding icing.
Royal Icing:
Mix all the ingredients together until a loose paste forms.
Transfer to a piping bag with a very small tip and trace the outlines of the cookies.
Let sit for 1 hour before eating.
Let cool completely before adding icing.
Royal Icing:
Mix all the ingredients together until a loose paste forms.
Transfer to a piping bag with a very small tip and trace the outlines of the cookies.
Let sit for 1 hour before eating.