Celebrate the spirit of Christmas with traditional gingerbread cookies, decorated with delicate glacé designs.
Crispy on the outside and soft on the inside, they are perfect for sharing with family, giving as gifts, or enjoying with a warm cup of tea.
Their decorative aspect makes them ideal for placing on the table or presenting on a dessert buffet, adding a charming touch to your festive table.
INGREDIENTS
COOKIES
3 cups (360 g) flour
1 tsp baking soda
1 ½ tsp ground ginger
1 ½ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
¼ tsp salt
¾ cup (170 g) unsalted butter, softened
¾ cup (150 g) brown sugar
1 egg
⅓ cup (80 ml) molasses
1 tsp vanilla
GLACÉ ICING
2 cups (250 g) powdered sugar
2–3 tbsp water or milk
½ tsp vanilla extract
INSTRUCTIONS
STEP 1
Using a Pacifica Mixing Bowl, combine flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt.
STEP 2
In a Scotia Batter Bowl, cream together softened butter and brown sugar, then beat in the egg, molasses, and vanilla until smooth.
STEP 3
Gradually fold the dry ingredients into the wet mixture to form a dough, which is then chilled for an hour.
STEP 4
Preheat the oven to 175°C (350°F), roll the dough to approximately 6 mm thickness, and cut out round cookies, placing them on a parchment-lined baking sheet.
STEP 5
Bake for 8–10 minutes until the edges are firm, then allow to cool completely on a wire rack.
STEP 6
For the glacé icing, mix powdered sugar with water or milk and vanilla until smooth, adding food coloring if desired.
STEP 7
Use thicker icing for piping outlines and thinner icing to flood the cookie surfaces, creating your designs.
STEP 8
Allow the decorated cookies to dry for at least two hours before serving.
