GINGERBREAD SOFT COOKIES - PERNICKY
Gingerbread soft cookies are our favourite Christmas treat. They have this unforgettable honey and ginger aroma, we love. Enjoy decorating these gingerbread cookies with simple icing.
Servings: 45 cookies
- 560 g all-purpose flour
- 1 tsp baking soda
- 360 g fine sugar
- 4 large eggs
- 4 tbs honey
- 50 g softened butter
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- zest from one small lemon
- 1 large egg
- little bit of warm water
- 2 large egg whites
- 750 g confectioner (icing) sugar
For the gingerbread dough
In a medium bowl of a stand electric mixer with paddle attachment, combine all dry ingredients and then add all wet ingredients for the dough. Mix on medium-high speed until a ball is shaped. Cover it in plastic food wrap and let chill in the refrigerator for 1 hour.
Preheat oven to 350 F / 177 C. Roll out the gingerbread dough on clean floured working surface about (3-5 mm) 1/4 inch thick and cut out your preferred Christmas cookie shapes.
Place the cookies on a baking sheet, covered with parchment paper, placing them 1 inch apart. Brush them with warm water before placing them in the oven. Bake for 10 to 12 minutes.
Take the gingerbread cookies out of the oven and brush them off with whisked whole egg (or egg yolk only). This will give them a nice shine.
Let the cookies cool off on the baking sheet and place them on a plate. Decorate them with icing.
In a medium kitchen bowl, with hand electric mixer, whisk the egg white on low-medium speed. Gradually increase the speed to high and mix until soft peaks are formed.
Add the confectioner sugar and mix on high speed until the icing is smooth and thick.
Place it in the plastic piping bag and cut a tiny hole to decorate the cookies. Use immediately for decorating the cookies or store in an airtight container in the fridge. It is good for up to one week, if kept in the fridge.