makes 30-50 cookies, depending on size. The gingerbread recipe can easily be halved.
100 g (1 scant stick) salted butter
75 ml (1/3 cup) molasses, dark or golden syrup
135 g (2/3 cup) granulated sugar
2 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
3/4 tsp. ground cardamom
75 ml (1/3 cup) heavy cream
300 g (approx. 2 cups) all purpose flour
1 1/2 tsp. baking soda
pinch of salt
1 egg white (about 30 g)
200-240 g (about 1 2/3 cup) powdered sugar
1 tsp. vinegar
instructions gingerbread cookies
1. Combine butter, molasses and sugar in a saucepan and place over medium heat. When the mixture is melted, stir in cinnamon, ginger, cloves and cardamom. Remove from the heat and let cool for 5 minutes. Stir in the heavy cream.
2. Combine the flour, baking soda and salt in a bowl. Pour the wet mixture into the dry mixture and stir until a soft dough forms. Cover the bowl and let it rest in the fridge for at least 24 hours.
3. Remove the dough from the fridge about 20 minutes before rolling out the cookies. Preheat the oven to 390°F (200°C).
5. Bake the cookies for 5-7 minutes depending on size. If you’d like to use them as Christmas tree decoration or gift tags, make a small hole with a toothpick as soon as the cookies come out of the oven. Let cool completely.
1. Combine the egg white, powdered sugar and vinegar in a medium bowl and beat until fluffy using a hand mixer.
2. Spoon some of the icing into a piping bag (don’t overfill the bag) fitted with a small, round piping tip. we are using Wilton 1S which is very small. Ice the cookies as you wish!
Christmas tree gingerbread cookies