Little Remy Food Little Remy Food

Classic Gingerbread

Every year, I am obsessed with gingerbread! So as a tradition, I make it for friends, loved ones, parties, etc! And this recipe specifically is a special one. Martha Stewart gingerbread was a staple in our household as kids. This gingerbread is super stable and flavourable at the same time, and over the years I’ve made a couple adjustments along the way so they come out absolutely perfect each time! So I’ll be enjoying my Christmas cookies this year, how bout you?

A gingerbread mug made from this recipe.

Ingredients:

Gingerbread Cookies:

  • 5 cups flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • 1 cup (2 sticks) unsalted butter (room temperature)

  • 1 cup dark brown sugar (packed)

  • 4 tsp ground ginger

  • 4 tsp ground cinnamon

  • 1 ½ tsp ground cloves

  • 1 tsp ground pepper

  • 1 ½ tsp salt

  • 2 large eggs

  • 1 cup unsulfured molasses

Icing:

  • 2 egg whites

  • 4 cups powdered sugar

  • 2 tsp lemon juice

Directions:

  1. In an electric mixer with the paddle attachment, beat unsalted butter with sugar until fully combined, add in eggs one at a time on low and all the spices: ginger, cinnamon, cloves, pepper & salt. Continue to mix until fully incorporated, occasionally scraping down the sides with a spatula.

  2. Add in the molasses and mix on medium speed. The texture should be liquidy. With a sifter, sift in baking soda, baking powder and 1 cup of flour. Mix until it’s combined, and slowly sift in one cup at a time while mixing. The dough should start to become thick with more flour added.

  3. Place the dough in cling wrap and refrigerate for 2 hours.

  4. Preheat the oven to 350 degreesF and roll out the dough on a clean, floured surface. Make sure the dough is flat enough to be between ⅛ inches to ¼ inches in height. Cut with fun christmas themed cookie cutter shapes, and carefully move the cookies onto a parchment lined baking sheet for the oven. Repeat the dough rolling with the excess dough until there is nothing left.

  5. Bake the cookies for 8-10 minutes rotating halfway through. Place them on a cooling rack.

  6. Once the cookies are completely cooled you can decorate them using royal icing. The royal icing takes 2 hours to fully dry.

  7. In an electric mixer with the beater attachment, whip egg whites until bubbles form. Slowly add in powdered sugar little bits at a time as well as lemon juice.

  8. To create a more droopy texture, add in more lemon juice, and for a more stiff texture (like for gingerbread houses) add more powdered sugar.

  9. Place icing in a piping bag with the tip cut off.

Read More