1 hr total time
30 mins active time
- 3 oz unsalted butter
at room temperature
- ¼ cup (1¾ oz) firmly packed dark brown sugar
- ¼ tsp table salt
- 5½ oz unsulfured molasses
- 1 tbsp ground ginger
- ¼ tsp ground cloves
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1½ cups (8 oz) all-purpose flour
- ¼ tsp baking soda
For the royal icing:
- 2 egg whites
- Pinch cream of tartar
- 2¼ cups (12¼ oz) powdered sugar
- 1Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- 2Assemble the mixer using glass mixing bowl and scraper beater. Add the butter, sugar, salt, molasses and spices to the bowl. Slowly turn the mixer to CREAMING/BEATING setting and beat for 1 minute.
- 3Reduce the speed to FOLDING/KNEADING setting. Add the remaining ingredients and fold until mixture just forms a firm dough.
- 4Place the dough on a lightly floured surface. Using a lightly floured rolling pin roll the dough until ¼-inch thick. Using an 3-inch cutter, cut dough into shapes and place on the prepared baking sheets.
- 5Bake for 13-15 minutes.
- 6Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.
- 7To make the royal icing, assemble the mixer using the whisk and the large mixer bowl. Put the egg whites and cream of tartar in the bowl. Turn mixer to AERATING/ WHISKING setting. Whisk until soft peaks form. Reduce speed to LIGHT MIXING setting and gradually add the sugar, a tablespoon at a time, until well combined and stiff peaks form.
- 8Put the royal icing in a piping bag and decorate the cookies. Icing will harden on standing.Tip: To make a gingerbread house this mixture needs to be doubled. We recommend using the standard paddle if doubling the recipe.