I’m hosting a christmas movie day today, so I need to stock up on christmassy snacks. And the one thing you can’t miss is gingerbread! I feel like everyone likes this, it’s really easy to make and just delicious with those beautiful spices and hint of lemon from the icing… Plus, you can go absolutely wild with the icing!
When I got these out of the oven, the whole flat smelled like gingerbread for about two days. (Not that I’m complaining…) It was just quite hard not to eat all of them while they were still hot. Although I may have eaten a few, they’re simply amazing when they are still soft!
I’m definitely not the most talented person when it comes to decorating, but I had a lot of fun! And the good thing about icing is you can just wipe it off and eat it if the cookie looks bad. I may or may not have botched some on purpose so I’d get to eat pure icing… (Yes, I’m aware that I’m a child, thank you very much!)
For the Cookies:
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
100g butter (softened)
150g brwon sugar
4 tbsp dark molasses
For the Icing:
100g powdered sugar
about 1 tbsp lemon juice
Sift all the dry ingredients into a mixing bowl. Stir in the butter first and then the sugar until everything is well combined.
In a different bowl, lightly beat the egg and molasses together. When they are thoroughly combined, add them into the other bowl. Knead the dough until it’s smooth. If you feel like it’s too wet, add a little more flour. It will stiffen up a little though.
Wrap the dough in clingfilm and put it in the fridge for about an hour. This will firm up the dough and make it easier to roll out. You can also keep the dough in the fridge over night if you want to prep it in advance, it will even intensify the flavours.
Pre-heat the oven to 180°C.
Flour your surface and rolling pin, then roll out the dough evenly. Cut out shapes of your choice and place them on a baking sheet. Leave some space between the cookies as they will rise a little while baking.
Bake the cookies for 12-15 minutes, and let them cool on the sheet until they have firmed up enough to be moved. Then let them cool completely before icing them.
For the icing, simply combine the powdered sugar and lemon juice. Add the lemon juice little by little, you don’t want the icing to be too runny and you really don’t need a lot of liquid. If you think the texture is good, fill it into a plastic bag. Cut of a tiny bit of one corner and start icing! If you don’t want such a delicate icing, you could also cover the gingerbread completely and add festive sugar decorations or dye the icing with food colouring.
Let the icing dry before you put the gingerbread into an airtight container or it will smudge. Share and enjoy!
I hope you like these and let me know how you decorate your christmas cookies! They also make a really easy personalised christmas present. One year, my sister and I made a gingerbread man/ woman for every member of our family and decorated them to look like the person.
Have fun baking! Love, H.