Breville Test Kitchen

Gingerbread Cookies

Name: Gingerbread Cookies
Cook time: 3600 s
Total time: 21600 s
Yield: Makes 48
Ingredients: ⅓ cup molasses; ¾ cup packed brown sugar; ½ cup unsalted butter; 2¼ cups all-purpose flour; 1 tsp ground cinnamon; 1½ tsp ground ginger; ¼ tsp ground nutmeg; ¼ tsp ground cloves; ¼ tsp kosher salt; ½ tsp baking soda; 1 large egg - whisked; ½ cup ground almond; ½ cup powdered sugar; 1 tbsp water

These spiced aromatic cookies practically skip out of the oven to the tune of Jingle Bells! Get the kids onto the decorating, then wrap them up as gifts, hang them from the tree or add them to your festive table.

6 hrs total time

1 hr active time

Easy

Makes 48

Ingredients

Measurements:

⅓ cup molasses
¾ cup packed brown sugar
½ cup unsalted butter
2¼ cups all-purpose flour
1 tsp ground cinnamon
1½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp kosher salt
½ tsp baking soda
1 large egg
whisked
½ cup ground almond

Icing

½ cup powdered sugar
1 tbsp water

Instructions

1Combine molasses, sugar and butter in a small saucepan. Heat over low heat until butter and sugar melt, stirring to combine. Remove from heat and reserve.
2Sift flour, spices and baking soda into a large bowl. Add molasses mixture, egg and ground almonds and stir until combined.
3Turn dough out onto a large piece of plastic wrap and pat into a disc. Wrap completely and chill in the refrigerator for at least 4 hours or overnight.
4Unwrap dough and roll 0.1-inch thick between two sheets of parchment paper. Place on flat tray or pan and freeze for 15 minutes before cutting out shapes.
5Insert wire rack into rack position 5. Select COOKIES/CONVECTION/325°F/ 6 minutes and press START to preheat oven.
6Cut out shapes with 3-inch (7.5cm) cookie cutters and place on roasting pan lined with parchment paper. Keep remaining dough in the freezer until needed. Let soften slightly as needed before cutting out shapes.
7Once preheated, place pan in the oven and bake for 6-7 minutes until edges just start to brown. Let cool on pan for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.
8Sift powdered sugar into a medium bowl. Whisk in water until desired consistency is reached. Thicker icing can be piped onto cookies and thinner icing can be brushed on as a glaze.
Tip: Cookies will keep for up to three weeks in an airtight container.