Gingerbread Cookies Frosted with Royal Icing
These gingerbread cookies get their color and chew from honey and dark brown sugar, and their warmth from ginger and allspice. The dough is rolled to a quarter inch and cut with large 5.5-inch cutters, so each cookie is a sturdy canvas for royal icing. Chilling the dough for 20 to 30 minutes makes it firm enough to roll cleanly, and the cookies bake in about 10 to 14 minutes.
Instructions
Heat the oven to 375 °F (191 °C). Lightly coat the cookie sheets with cooking spray, or line them with parchment paper.
Sift the flour, baking soda, ginger, allspice and salt together into a bowl and set it aside.
In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and honey on medium speed for about 2 minutes. Add the eggs and mix for another 2 to 3 minutes, until the mixture looks smooth and light.
Add the sifted dry ingredients and mix on low speed until the dough is evenly combined. Turn it out onto a lightly floured surface and pat it into an even disk.
Wrap the disk in plastic and chill it for 20 to 30 minutes, until firm.
Roll the dough out to 0.25 inch (6.4 mm) thick. Cut out cookies with 5.5-inch (14 cm) cutters and place them on the prepared sheets, about an inch apart.
Bake for 10 to 14 minutes, depending on size, until the cookies are firm. Move them to wire racks and let them cool completely.
Bake the rest of the dough in batches the same way. Frost the cooled cookies with royal icing.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
