Gingerbread Cookies #Christmas #Cookies

that is my favourite Gingerbread Cookie recipe! It makes flawlessly smooth and chewy cookies and they have the perfect amount of gingery molasses flavor.

Gingerbread guys are the sort of Christmas traditional and it’s approximately time I ultimately were given around to sharing a recipe!

I’ve always cherished gingerbread cookies but I’m now not so much of partial to the cracker-like ones so I made those to be a slightly softer cookie (simply make sure not to over-bake them).

INGREDIENTS

• Cookies
• 3 cups (425g) all-purpose flour
• 1 Tbsp ground ginger
• 2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (165g) packed dark brown sugar
• 10 Tbsp (142g) butter, softened about halfway (it should still hold it's shape pretty well and be cool)
• 1 large egg yolk
• 1 1/2 tsp vanilla extract
• 1/2 cup (172g) molasses (not blackstrap)
• 1 - 2 Tbsp milk
• Icing
• 3 (420g) cups powdered sugar
• 1 1/2 Tbsp (15g) meringue powder
• 4 - 6 Tbsp water
• 1/4 tsp vanilla extract

INTRUCTIONS

1. For the cookies:
2. Preheat oven to 350 stages. In a mixing bowl whisk collectively flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt for 20 seconds, set apart.
3. within the bowl of an electric stand mixer equipped with the paddle attachment cream together sugar and butter till well mixed, from time to time preventing and scraping down bowl.
4. blend egg yolk and vanilla. blend in molasses and 1 Tbsp milk. With mixer set on low pace slowly add in dry ingredients and mix until combined, whilst adding additional milk as wanted simply to convey dough collectively. 
5. Divide dough into  same quantities then roll every element out flippantly to 1/four-inch thickness (into more of a oblong or rectangular shape so it will in shape on a cookie sheet) among  sheets of parchment paper. 
6. kick back on a cookie sheet in freezer 10 - 20 minutes, or till firm then reduce into shapes the usage of cookie cutters.
7. do away with from paper the use of a skinny metal spatula or pastry scraper if needed then switch to parchment paper covered cookie sheet, spacing cookies about 1-inch aside, and bake in preheated oven eight minutes or till slightly set (they need to depart a mild indentation whilst touched). 
8. Repeat method with remaining cookies. eliminate from oven and cool on baking sheet 2 minutes then transfer to a cord rack to cool completely. once cool pipe icing over cookies to decorate and upload sprinkles if favored.
9. permit icing set at room temperature and shop in an hermetic container (observe that these cookies are even better and softer the second day).
10. For the icing:
11. upload powdered sugar and meringue powder to the bowl of an electric stand mixer. suit mixer with paddle attachment, add in four Tbsp water and the vanilla them mix on low velocity till combined. 
12. upload extra water to skinny as needed and boom velocity and whip combination until it is smooth and thickens up. Tint with food coloring if favored. switch to piping baggage geared up with tiny spherical tips.

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