A step-by-step photo tutorial for the perfect gingerbread cookie with suggestions for both spicy and mild gingerbread cookies. For more detailed instructions, visit www.ironwhisk.com/2012/12/gingerbread/
Ingredients
For the cookies:
6 cups (750g) all-purpose flour, plus more for your work surface
1 teaspoon baking powder
1 teaspoon coarse salt
1 cup (226g) unsalted butter, at room temperature
1 cup (200g) packed brown sugar
1 tablespoon ground ginger
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon black pepper (optional)
1 teaspoon vanilla extract (optional)
2 eggs
~1 cup (240ml) molasses
For the royal icing:
2 egg whites
¼ teaspoon cream of tartar
~2-3 cups icing sugar
Method
Prepare the dough:
Whisk together the flour, baking powder, and salt in a large bowl and set it aside. Cream together the softened butter and the brown sugar until light and fluffy and then mix in the spices and vanilla extract, along with the pepper if you're using it. Mix in the eggs and the molasses. Add in the flour mixture and mix on low speed until just combined. Divide the dough into thirds and wrap each third in plastic wrap. Refrigerate for two hours, until cold and firm.
Cut out the cookies:
Roll out the dough to about ¼-inch (~0.6cm) thick, or thicker for chewier cookies, on a lightly floured work surface. Cut into any shape you'd like and then place them on a cookie sheet, about an inch or two apart. Refrigerate the cookies for about half an hour, or until they're completely firm. Meanwhile, preheat your oven to 350°F and bake the cookies between eleven and thirteen minutes, depending on how crunchy you want them. Let the cookies cool completely before decorating.
Prepare the royal icing:
Beat the egg whites with the cream of tartar until stiff peaks form. Add in icing sugar and beat until the icing is thick. Pipe onto cookies as desired.
Recipe by IronWhisk at http://www.ironwhisk.com/2012/12/gingerbread/