AuthorLe-ThermiqueCategoryDessertsDifficultyIntermediate(A) To mill
Add sugar to the mixing jar to mill.
Settings: Timer: 10 Seconds / Speed: 9
(B) To beat
Add the butter and molasses into the mixing jar to beat until light and fluffy.
After 30 seconds, add egg from the lid cover and beat until well incorporated.
Settings: Timer: 1 Minute / Speed: 4
(C) To combine
Sift flour, ginger, cinnamon, baking soda, cloves, and salt into the mixing jar to combine. The dough will be soft and moist.
Settings: Timer: 10 Seconds / Speed: 5
Then knead the dough.
Settings: Timer: 2 Minutes / Speed: 3
Transfer the dough on the cling film by using the spatula, then pat it into a disk with cling film.
Divide into 2 to 3 pieces, flatten each one into a disk, and wrap the dough pieces individually in plastic wrap.
Refrigerate until firm, about 2 hours or up to 24 hours.
When ready to make the cookies, pre-heat the oven to 180 ̊C / 350 ̊F and line a baking tray with baking paper.
Generously flour your work surface and rolling pin and roll out each disc to around ¼ inch / 0.65cm thick.
Turn the dough while rolling out to ensure it isn’t sticking to your surface.
Using a cookie cutters to cut out the cookie shapes. Gather scraps and chill to re-roll.
Transfer the cookies to the baking tray, spacing them around 1-inch apart.
Baking for 8-10 minutes until they are barely turning brown at the edges.
Then transfer to cooling racks. Avoid over-baking if you prefer softer cookies.
Remove from the oven and transfer the cookies to a cooling rack and allow to completely cool before icing.
- Insert butterfly whisk into a clean and dry mixing jar.
- Add the egg white to beat
Settings: Timer: 1 Minute / Speed: 4 / MC off.
- Scrape down the sides, close the jar lid and slowly feed the icing sugar through the hole in the lid.
Settings: Timer: 2 Minutes / Speed: 4
- Transfer to a piping bag fitted with a piping nozzle (Wilton 4 piping tip) to decorate the cookies.
Notes:
* If it is too thin, add icing sugar 1 tablespoon at a time until you get the right consistency.
* If it is too thick, add water 1/2 tablespoon at a time until you get the right consistency.
Decorating ideas:
Making:
. Don't skip refrigerating the dough. It will be too sticky to roll out. Make sure you keep it in the fridge for at least 2 hours. Overnight works too.
. Use plenty of flour on your work surface, hands and rolling pin to counteract the sticky dough. Don't worry if your cookies have flour on them, it will bake off.
. If you like soft chewy gingerbread, roll your dough out slightly thicker and bake it for less time - I do around 8 minutes.
. If you like crunchy gingerbread cookies, roll the dough a little thinner and bake for longer - up to 10 minutes. Keep an eye on the cookies though and remove from the oven as soon as they start to go dark brown at the edges.
Ingredients:
. Flour – we recommend unbleached all-purpose flour for a deeper color and stronger texture
. Ground ginger, cinnamon, and cloves – the perfect combination of spices for classic gingerbread
. Baking soda – helps the cookie rise slightly for that chewy texture
. Sea salt – brings out the flavors of the gingerbread spices
. Butter – room temperature and unsalted so it easily mixes in
. Brown sugar – light brown sugar gives a nice balance since we’ll be adding more molasses
. Molasses – gives a caramel-like depth of flavor and that gingerbread chewy texture
. Egg – room temperature to help with getting a light dough
Ingredients
Directions
(A) To mill
Add sugar to the mixing jar to mill.
Settings: Timer: 10 Seconds / Speed: 9
(B) To beat
Add the butter and molasses into the mixing jar to beat until light and fluffy.
After 30 seconds, add egg from the lid cover and beat until well incorporated.
Settings: Timer: 1 Minute / Speed: 4
(C) To combine
Sift flour, ginger, cinnamon, baking soda, cloves, and salt into the mixing jar to combine. The dough will be soft and moist.
Settings: Timer: 10 Seconds / Speed: 5
Then knead the dough.
Settings: Timer: 2 Minutes / Speed: 3
Transfer the dough on the cling film by using the spatula, then pat it into a disk with cling film.
Divide into 2 to 3 pieces, flatten each one into a disk, and wrap the dough pieces individually in plastic wrap.
Refrigerate until firm, about 2 hours or up to 24 hours.
When ready to make the cookies, pre-heat the oven to 180 ̊C / 350 ̊F and line a baking tray with baking paper.
Generously flour your work surface and rolling pin and roll out each disc to around ¼ inch / 0.65cm thick.
Turn the dough while rolling out to ensure it isn’t sticking to your surface.
Using a cookie cutters to cut out the cookie shapes. Gather scraps and chill to re-roll.
Transfer the cookies to the baking tray, spacing them around 1-inch apart.
Baking for 8-10 minutes until they are barely turning brown at the edges.
Then transfer to cooling racks. Avoid over-baking if you prefer softer cookies.
Remove from the oven and transfer the cookies to a cooling rack and allow to completely cool before icing.
- Insert butterfly whisk into a clean and dry mixing jar.
- Add the egg white to beat
Settings: Timer: 1 Minute / Speed: 4 / MC off.
- Scrape down the sides, close the jar lid and slowly feed the icing sugar through the hole in the lid.
Settings: Timer: 2 Minutes / Speed: 4
- Transfer to a piping bag fitted with a piping nozzle (Wilton 4 piping tip) to decorate the cookies.
Notes:
* If it is too thin, add icing sugar 1 tablespoon at a time until you get the right consistency.
* If it is too thick, add water 1/2 tablespoon at a time until you get the right consistency.
Decorating ideas:
Making:
. Don't skip refrigerating the dough. It will be too sticky to roll out. Make sure you keep it in the fridge for at least 2 hours. Overnight works too.
. Use plenty of flour on your work surface, hands and rolling pin to counteract the sticky dough. Don't worry if your cookies have flour on them, it will bake off.
. If you like soft chewy gingerbread, roll your dough out slightly thicker and bake it for less time - I do around 8 minutes.
. If you like crunchy gingerbread cookies, roll the dough a little thinner and bake for longer - up to 10 minutes. Keep an eye on the cookies though and remove from the oven as soon as they start to go dark brown at the edges.
Ingredients:
. Flour – we recommend unbleached all-purpose flour for a deeper color and stronger texture
. Ground ginger, cinnamon, and cloves – the perfect combination of spices for classic gingerbread
. Baking soda – helps the cookie rise slightly for that chewy texture
. Sea salt – brings out the flavors of the gingerbread spices
. Butter – room temperature and unsalted so it easily mixes in
. Brown sugar – light brown sugar gives a nice balance since we’ll be adding more molasses
. Molasses – gives a caramel-like depth of flavor and that gingerbread chewy texture
. Egg – room temperature to help with getting a light dough