RCI-BR.005.0023.001
Gingerbread Cookies Frosted with Royal Icing
American cuisine | Vegetarian Cuisine | Holiday Recipes Gingerbread Cookies Frosted with Royal Icin
Prep30 min
Cook30 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- Flourless cooking spray1 unit
- all-purpose flour3¾ cupsplus extra for dusting
- baking soda2 teaspoons
- ground ginger1½ teaspoons
- ground allspice1½ teaspoons
- salt1 teaspoon
- (1 stick) unsalted butter8 tablespoonsat room temperature
- tightly packed dark brown sugar¾ cup
- honey½ cup
- eggs2 large
- royal icing1 unit
Method
1
Preheat oven to 375°F.
2
Lightly spray cookie sheets with cooking spray or line with parchment paper.
3
Sift together the flour, baking soda, ginger, allspice, and salt. Set aside.
4
In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and honey on medium speed, about 2 minutes.
5
Add the eggs and mix until smooth and light, another 2 or 3 minutes.
6
Add the sifted dry ingredients and mix on low until the dough is evenly mixed.
7
Turn the dough out on a lightly floured work surface.
8
Pat into an even disk.
9
Cover with plastic wrap and chill until firm, about 20 or 30 minutes.
10
Roll out the dough to a ¼-inch thickness.
11
Use 5½-inch cookie cutters to cut out cookies.
12
Transfer cookies to prepared cookie sheets, spacing them about an inch apart.
13
Bake the cookie until they are firm, about 10 to 14 minutes, depending on size.
14
Transfer the cookies to wire racks and let cool completely before decorating, if desired.
15
Bake the remaining dough in batches, as directed.
16
Frost with royal icing.