the Breville Test Kitchen

Gingerbread Cookies

Name: Gingerbread Cookies
Cook time: 1800 s
Total time: 3600 s
Yield: Makes 15-20
Ingredients: 90 g unsalted butter - at room temperature; ¼ cup (50 g) firmly packed dark brown sugar; ¼ tsp table salt; 150 g molasses; 1 tbsp ground ginger; ¼ tsp ground cloves; ½ tsp ground cinnamon; ½ tsp ground nutmeg; 1½ cups (225 g) plain flour; ¼ tsp bicarbonate soda; 2 egg whites; Pinch cream of tartar; 2¼ cups (315 g) icing sugar - sifted

Sweet, spiced and buttery, these cookies have it all. The dough is ready in no time, then you get to cut and bake. Royal icing is also a breeze, so you can find your inner artist. Will you hang them from the tree, give them as a gift or get down to some merry munching of your own?

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1 hr total time

30 mins active time

Medium

Makes 15-20

Ingredients

Measurements:

90 g unsalted butter
at room temperature
¼ cup (50 g) firmly packed dark brown sugar
¼ tsp table salt
150 g molasses
1 tbsp ground ginger
¼ tsp ground cloves
½ tsp ground cinnamon
½ tsp ground nutmeg
1½ cups (225 g) plain flour
¼ tsp bicarbonate soda

For the royal icing

2 egg whites
Pinch cream of tartar
2¼ cups (315 g) icing sugar
sifted

Instructions

1Preheat the oven to 190°C. Line two baking trays with baking paper.
2Assemble the mixer using the mixing bowl and scraper beater. Add the butter, sugar, salt, molasses and spices to the bowl. Slowly turn the mixer to Cream/Beat setting and beat for 1 minute.
3Reduce the speed to Fold/Knead setting. Add the remaining ingredients and fold until the mixture just forms a firm dough.
4Place the dough on a lightly floured benchtop. Using a lightly floured rolling pin, roll the dough until 5mm thick. Using a 8cm cutter, cut the dough into shapes and place on the prepared baking trays.
5Bake for 13-15 minutes.
6Allow the cookies to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.
7To make the royal icing, set up the mixer using the whisk and the clean mixing bowl. Place the egg whites and cream of tartar in the bowl. Turn the mixer to Aerate/Whip setting. Whisk until soft peaks form. Reduce the speed to Light Mix/Cream setting and gradually add the sugar, 1 tablespoon at a time, until well combined and stiff peaks form.
8Place the royal icing in a piping bag and decorate the cookies. Icing will harden on standing.
Tip: To make a gingerbread house this mixture needs to be doubled. We recommend using the standard paddle if doubling the recipe.