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.
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
- 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.
- In another mixing bowl, beat together the butter, egg, and brown sugar until pale and creamy.
- Add the molasses, vanilla extract, and lemon zest and beat again until combined.
- 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.
- Roll out to about 1/4 inch thickness and cut cookies in shapes of choice.
- Lay the cookies about half an inch apart on a cookie sheet lined with parchment.
- Bake in a preheated oven at 190 degrees centigrade for about 7-8 minutes.
- Cool completely on a wire rack.
- 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.
- Divide into three-four bowls and color with food coloring.
- Spoon into piping bags (or just use resealable bags or simply toothpicks) and decorate the cookies as desired.
- Allow the icing to set (a couple of minutes) and store in an air-tight cookie jar.