the Breville Test Kitchen
Gingerbread Cookies
the Bakery Chef™
1 hr total time
30 mins active time
Medium
Makes 15-20
Ingredients
Measurements:
3 oz unsalted butterat room temperature
¼ cup (1¾ oz) firmly packed dark brown sugar
¼ tsp table salt
5¼ oz unsulfured molasses
1 tbsp ground ginger
¼ tsp ground cloves
½ tsp ground cinnamon
½ tsp ground nutmeg
1½ cups (8 oz) all-purpose flour
¼ tsp baking soda
For the royal icing
2 egg whites
Pinch cream of tartar- 2¼ cups (11 oz) powdered sugar
sifted
Instructions
- 1
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- 2
Assemble the mixer using the glass mixing bowl and scraper beater. Add the butter, sugar, salt, molasses and spices to the bowl. Slowly turn the mixer to CREAMING/BEATING setting and beat for 1 minute.
- 3
Reduce the speed to FOLDING/KNEADING setting. Add the remaining ingredients and fold until the mixture just forms a firm dough.
- 4
Place the dough on a lightly floured countertop. Using a lightly floured rolling pin, roll the dough until ¼-inch thick. Using an 3-inch cutter, cut the dough into shapes and place on the prepared baking sheets.
- 5
Bake for 13-15 minutes.
- 6
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.
- 7
To make the royal icing, assemble the mixer using the whisk and the large mixer bowl. Place the egg whites and cream of tartar in the bowl. Turn the mixer to AERATING/ WHISKING setting. Whisk until soft peaks form. Reduce the speed to LIGHT MIXING setting and gradually add the sugar, 1 tablespoon at a time, until well combined and stiff peaks form.
- 8
Place 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.
