Introduction
It’s that time of the year again – the holiday season is here! And what better way to celebrate it than with a gingerbread showdown? Inspired by the Holiday Baking Championship, we’ve created a gingerbread recipe that’ll leave your taste buds tingling and your guests impressed. So, put on your apron, turn up the holiday tunes, and let’s get baking!
Ingredients
For the gingerbread dough:
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup dark brown sugar
- 1/2 cup molasses
- 1 egg
- 1 teaspoon vanilla extract
For the royal icing:
- 2 egg whites
- 3 cups powdered sugar
- 1/2 teaspoon cream of tartar
- Food coloring (optional)
Instructions
- In a large mixing bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, beat the butter and brown sugar until light and fluffy. Add in the molasses, egg, and vanilla extract, and beat until well combined.
- Gradually add in the dry ingredients, mixing until just incorporated.
- Divide the dough into two equal portions and wrap them in plastic wrap. Chill them in the fridge for at least an hour.
- Preheat your oven to 350°F (175°C). Roll out the dough to 1/4 inch thickness on a floured surface.
- Cut out your desired shapes using cookie cutters, and transfer them onto a baking sheet lined with parchment paper.
- Bake for 8-10 minutes, or until the edges are lightly golden. Let them cool completely before decorating.
- For the royal icing, beat the egg whites and cream of tartar until frothy. Gradually add in the powdered sugar, and continue beating until stiff peaks form.
- If desired, divide the icing into separate bowls and add food coloring to each bowl. Transfer the icing into piping bags, and decorate your gingerbread cookies as desired.
- Let the icing dry completely before serving or storing.
Nutritional Information
One serving of these gingerbread cookies (1 cookie) contains approximately:
- Calories: 120
- Total Fat: 3.5g
- Saturated Fat: 2g
- Cholesterol: 15mg
- Sodium: 75mg
- Total Carbohydrates: 21g
- Dietary Fiber: 0g
- Sugars: 13g
- Protein: 1g
Cooking Time
Preparation time: 20 minutes Chilling time: 1 hour Baking time: 8-10 minutes
Equipment
- Mixing bowls
- Mixing spoon or electric mixer
- Plastic wrap
- Rolling pin
- Cookie cutters
- Baking sheet
- Parchment paper
- Piping bags
Serving Suggestions
These gingerbread cookies are perfect for serving at holiday parties, cookie exchanges, or as a festive treat for your family and friends. Serve them alongside a cup of hot cocoa or spiced cider for the ultimate holiday experience.
Variations
Feel free to get creative with your gingerbread cookies! Here are some variations you can try:
- Add a pinch of nutmeg or cloves for extra flavor.
- Substitute the molasses for honey or maple syrup for a different taste.
- Use different cookie cutters to create unique shapes and designs.
- Top your cookies with sprinkles or crushed candy canes for added texture and color.
Substitutions
If you don’t have all of the ingredients on hand, here are some substitutions you can make:
- Use light brown sugar instead of dark brown sugar.
- Substitute the egg with a flax or chia egg for a vegan option.
- Replace the unsalted butter with coconut oil or margarine for a dairy-free option.
Storage
Store your gingerbread cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to a month.
Tips
- Make sure your butter is softened to room temperature before beating it with the sugar.
- Chill your dough for at least an hour to make it easier to handle and cut into shapes.
- Don’t overmix your dough, or it may become tough.
- Let your cookies cool completely before decorating with royal icing.
Notes
This recipe makes approximately 24-30 gingerbread cookies depending on the size of your cookie cutters.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! You can make the dough up to three days in advance and keep it chilled in the fridge until you’re ready to roll it out and bake your cookies.
Can I freeze the dough?
Absolutely! Wrap the dough tightly in plastic wrap and freeze it for up to three months. Thaw it in the fridge overnight before using.
Can I make the royal icing ahead of time?
Yes, you can make the icing up to two days in advance and store it in an airtight container in the fridge. Let it come to room temperature before piping onto your cookies.
Personal Thoughts
Gingerbread cookies are a holiday classic, and this recipe is one of my favorites. The combination of ginger, cinnamon, and molasses creates a warm and cozy flavor that’s perfect for the season. Plus, decorating the cookies with royal icing is always a fun activity that the whole family can enjoy. Give this recipe a try – I guarantee it’ll become a new holiday tradition in your home!