Recipe video: How to make Gingerbread cookies

Every year, we celebrate Christmas with as much (if not more) enthusiasm than we celebrate Diwali. We put up the tree and do gifts. I bake the customary cake, and we munch on cookies and guava cheese. There’s just something so warm and comforting about Christmas–come, take a look!

These cookies are so easy, you’ll want to make a huge batch and gift them to everyone.

Oh, and don’t forget to subscribe to the My Jhola channel on YouTube: www.youtube.com/user/myjhola

Gingerbread cookies

Ingredients for the cookies:

  • 3 cups of flour
  • 1 and 1/2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. dried ginger powder
  • 1 and 3/4 tsp.  cinnamon powder
  • 1/4 tsp. clove powder
  • 1/2 cup unsalted butter
  • 3/4 cup brown sugar
  • 1 egg
  • 1/2 cup molasses
  • 2 tsp. vanilla extract
  • 1 tsp. grated lemon zest

Ingredients for the icing:

  • 2 cups icing sugar
  • a few teaspoons of hot water
  • Food coloring of choice

Method:

  1. Sieve the flour in a large mixing bowl. Add the baking powder, baking soda, powdered cinnamon, cloves, and ginger. Whisk lightly to incorporate air, and keep aside.
  2. In  another mixing bowl, beat together the butter, egg, and brown sugar until pale and creamy.
  3. Add the molasses, vanilla extract, and lemon zest and beat again until combined.
  4. Add the flour mixture and knead lightly with a wooden spoon to a soft dough. Wrap in cling film and rest in a cool spot for about an hour.
  5. Roll out to about 1/4 inch thickness and cut cookies in shapes of choice.
  6. Lay the cookies about half an inch apart on a cookie sheet lined with parchment.
  7. Bake in a preheated oven at 190 degrees centigrade for about 7-8 minutes. 
  8. Cool completely on a wire rack. 
  9. Meanwhile, make the icing by beating together the icing sugar and hot water, a few drops at a time. You want a thick and shiny icing that is easy to pipe. 
  10. Divide into three-four bowls and color with food coloring. 
  11. Spoon into piping bags (or just use resealable bags or simply toothpicks) and decorate the cookies as desired.
  12. Allow the icing to set (a couple of minutes) and store in an air-tight cookie jar.

Comments (2)

  1. Anonymous December 21, 2011 at 4:29 pm

    Stumbled onto your site, love the presentation. Perhaps I should bookmark a few of your Indian recipies to try this long weekend. BTW, I'm curious…what is guava cheese? I grew up in India, but have never heard of these two words used together.

  2. Miri December 22, 2011 at 12:07 am

    Ever since my lil girl heard the Gingerbrand Man story, these cookies are a must for Christmas! I personally love the ginger snaps which have a little more bite!. Where do you get molasses, I cheat and use chocolate to get the darker colour.

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