It's the Christmas season, and what better to celebrate than with some gingerbread cookies?! We had a blast decorating cookies during our advent weekend away, and it's something you can do at home too!
Ingredients
Gingerbread
3 cups (375g) all-purpose flour - spoon & leveled
1/4 tsp baking soda
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp salt
6 tbsp (85g) unsalted butter - softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
1 large egg, at room temperature
1/2 cup (120ml) unsulphured dark molasses
1 tbsp (15ml) water
Assorted candies
Crusting Buttercream
1/2 cup (95g) shortening - at room temperature
1/2 cup (115g) unsalted butter - softened to room temperature
4 cups (480g) confectioners' sugar
2 tbsp (30ml) milk
1/4 tsp pure vanilla extract
1/8 tsp salt
Gingerbread Instructions
In a large bowl, beat the butter and brown sugar together on medium speed until completely smooth and creamy, about 2 minutes.
Beat in the egg, molasses, and water on high speed. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Cookie dough will be very thick.
Divide cookie dough in half, to be able to flatten easier (about 4-5 inches indiameter), and wrap each tightly in plastic wrap. Chill in the refrigerator for 2 hours or up to 3 days.
Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
Remove each disc from the refridgerator and roll each out in between two pieces of parchment paper. Using a cookie cutter (or free hand if you're feeling fun!), cut your dough into it's shapes. Use some flour on the dough to make it easier to get the cookie cutter out smoothly.
Arrange your cookies onto prepared baking sheets, about 3 inches apart.
Bake cookies for about 12-13 minutes or until edges are lightly browned. Remove from oven and allow shapes to cool completely on the baking sheets or on the counter. A flat surface is key for cooling to avoid warping or curled edges.
Preparing Buttercream
Buttercream can be prepared up to 1 day in advance - cover tightly and store in the refridgerator overnight.
Bring to room temperature before piping/decorating. With a handheld or stand mixer fitted with a paddle attachment, beat the shortening and butter together on medium speed until creamy, about 2 minutes.
Add confectrioners' sugar, milks, and vanilla extract. Beat on low speed for 30 seconds, then in crease to high speed and beat for 3 full minutes. Frosting will be very thick, which is what you want. If it's too thick, add another splash of milk. Add a pinch of salt if frosting is too sweet.
Use buttercream, and candies of your choice for decorating. If you have an piping bag, that's a great option! You can also use just a knife to spread icing, or put it in a ziplock bag and cut a small corner.
Enjoy your awesome creations!
Show us your creations! Send us a photo, or post one with the hashtag #KintailCreates