Small-batch Gingerbread Cookies With Faux Royal Icing

Name: Small-batch Gingerbread Cookies With Faux Royal Icing
Prep time: 10 min
Cook time: 10 min
Total time: 125 min
Yield: 8
Cuisine: American
Ingredients: 135 g All-Purpose Flour (1 cup + 2 tablespoons (135g) all-purpose flour); ¼ tsp Bicarbonate of Soda (¼ teaspoon baking soda); ¼ tsp Cinnamon (¼ teaspoon ground cinnamon); ¼ tsp Ginger Powder (¼ teaspoon ground ginger); ¼ tsp Ground allspice (¼ teaspoon ground allspice); ¼ tsp Ground Cloves (¼ teaspoon ground cloves); 0 pieces Table Salt (Pinch of salt); 28 g Unsalted Butter (2 tablespoons (28g) unsalted butter (room temperature)); 24 g Shortening (2 tablespoons (24g) vegetable shortening (room temperature*)); 38 g Brown Sugar (3 tablespoons (38g) packed brown sugar); 3 tbsp Unsulphured Molasses (3 tablespoons unsulfured molasses); 1 piece Egg Yolks (1 large egg yolk); 60 g Icing Sugar (1/2 cup (60g) powdered sugar); 1 tsp Whole Milk (1 teaspoon to 1 tablespoon milk); 0.13 tsp Vanilla (1/8 teaspoon vanilla extract)

Small-batch gingerbread cookies spiced with cinnamon, ginger, allspice, and cloves, decorated with a simple vanilla icing.

125 minAmerican

Servings8

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Vegetarian
Pescatarian
Halal

Ingredients

For 8 servings

All-Purpose Flour135 g · 1 cup + 2 tablespoons (135g) all-purpose flour
Bicarbonate of Soda¼ tsp · ¼ teaspoon baking soda
Cinnamon¼ tsp · ¼ teaspoon ground cinnamon
Ginger Powder¼ tsp · ¼ teaspoon ground ginger
Ground allspice¼ tsp · ¼ teaspoon ground allspice
Ground Cloves¼ tsp · ¼ teaspoon ground cloves
Table Salt0 pieces · Pinch of salt
Unsalted Butter28 g · 2 tablespoons (28g) unsalted butter (room temperature)
Shortening24 g · 2 tablespoons (24g) vegetable shortening (room temperature*)
Brown Sugar38 g · 3 tablespoons (38g) packed brown sugar
Unsulphured Molasses3 tbsp · 3 tablespoons unsulfured molasses
Egg Yolks1 piece · 1 large egg yolk
Icing Sugar60 g · 1/2 cup (60g) powdered sugar
Whole Milk1 tsp · 1 teaspoon to 1 tablespoon milk
Vanilla0.13 tsp · 1/8 teaspoon vanilla extract

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Steps

1Line a baking sheet with parchment paper or silicone baking mat.
2In a small bowl, whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt.
3In a medium bowl, use a hand-held electric mixer to beat butter and vegetable shortening until well-combined. Add sugar and beat on high until light and fluffy, about 1 minute. Add molasses and egg yolk and beat until completely incorporated.
4Add flour one-third at a time and use a spoon to stir until well-mixed and no streaks of dry flour remain.
5Roll the dough out 1/4-inch thick between two sheets of parchment paper, slide parchment paper and dough onto a baking sheet or other flat surface, and refrigerate for at least 45 minutes.
6Preheat your oven to 350°. Cut out cookies, re-rolling dough between parchment paper as needed. Use a metal spatula to transfer cookies to prepared baking sheet and refrigerate for 15 minutes to allow cookies to firm up so they don't spread too much in the oven.
7Bake for 9 to 14 minutes depending on cookie size, until edges are set. Cool on cookie sheet until cool enough to handle and then transfer to a wire rack to finish cooling.
8Whisk together powdered sugar, 1 teaspoon of the milk, and vanilla. Add milk by the 1/4 teaspoon until icing reaches a consistency where if you run a knife through it, it takes 20 seconds to fill back in completely. Transfer icing to a piping bag or disposable plastic bag with the tip cut off and go wild decorating!
9Allow icing 5 to 10 minutes to set before eating and enjoy!