Is a gingerbread house more your style? We dare you to try your hand at this cardamom-spiced Mid-Century masterpiece. Or, if you love chewy gingerbread, consider making these spiced brownies. For a cookie with more crunch, look to these gingersnaps. It’s a variation of royal icing that incorporates lemon juice, vanilla extract, and powdered egg whites, the last of which helps to stabilize the icing and gives it a polished, matte appearance when dry.Įditor’s note: This recipe makes a soft gingerbread cookie with a slightly crispy exterior. The decorating icing in this recipe is optional, but it’s a great upgrade from plain powdered sugar glaze. To mitigate burning, line your cookie sheets with parchment paper. The cook time on these cutout cookies will vary depending on the size cutters you use, so keep a close eye on them. If your dough feels too soft to work with easily, you can refrigerate it for 30 minutes to an hour alternatively, if you want to make the cookie dough ahead of time, refrigerate it up to three days ahead and let it sit out at room temperature for 20 to 30 minutes to soften before rolling. There’s no baking powder here, which means your gingerbread men will keep their shape. Then you’ll make the cookie dough right in the saucepan by adding in baking soda, cold butter (to bring down the temperature of the mixture), an egg, and the dry ingredients. Is there anything more comforting at the holidays than curling up by the fire with a gingerbread cookie and a warm cup of tea? (Laughing with family and friends around a plate of decorated sugar cookies runs a close second.) Whether you want to make gingerbread people, snowflakes, candy canes, ornaments-or even skeletons for Halloween-this Gourmet classic should be your go-to.įor this old-fashioned gingerbread cookie recipe, you’ll boil the spices with molasses and brown sugar to bloom their flavor.
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