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Gingerbread Cookies
Breville Test Kitchen

Breville Test Kitchen

Gingerbread Cookies

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.
time

6 hrs total time

activetimeIII

1 hr active time

easy

Easy

user

Makes 48

Ingredients


Measurements:

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

    whisked

  • ground almond icon
    ½ cup ground almond

Icing

  • powdered sugar icon
    ½ cup powdered sugar
  • water icon
    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.
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