Gingerbread Cookies Frosted with Royal Icing
Total Time
40 minutes
Servings
Makes about 3 dozens (36)
Flourless cooking spray
3¾ cups (500 g / 1.1 lb) all-purpose flour, plus extra for dusting
2 teaspoons baking soda
1½ teaspoons ground ginger
1½ teaspoons ground allspice
1 teaspoon salt
1 stick (120 g / 4.2 oz) unsalted butter, at room temperature
¾ cup (150 g / 5.3 oz) tightly packed dark brown sugar
½ cup (150 g / 5.3 oz) honey
2 large eggs
Royal icing
Preheat oven to 375 °F (191 °C).
Lightly spray cookie sheets with cooking spray or line with parchment paper.
Sift together the flour, baking soda, ginger, allspice, and salt. Set aside.
In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and honey on medium speed, about 2 minutes.
2 minutes
Add the eggs and mix until smooth and light, another 2–3 minutes.
2–3 minutes
Add the sifted dry ingredients and mix on low until the dough is evenly mixed.
Turn the dough out on a lightly-floured work surface.
Pat into an even disk.
Cover with plastic wrap and chill until firm, about 20–30 minutes.
20–30 minutes
Roll out the dough to a 0.25-inch (6.4 mm) thickness.
Use 5.5-inch (14 cm) cookie cutters to cut out cookies.
Transfer cookies to prepared cookie sheets, spacing them about an inch apart.
Bake the cookie until they are firm, about 10–14 minutes, depending on size.
10–14 minutes
Transfer the cookies to wire racks and let cool completely before decorating, if desired.
Bake the remaining dough in batches, as directed.
Frost with royal icing.