The Best Holiday Gingerbread Recipe

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Freshly baked gingerbread is something we always look forward to over the holidays, and this recipe from our friend Marian at Sweetopia is one of our favourites.

Gingerbread Recipe:

What you need:

  • 5 1/2 cups (687 g) all-purpose flour
  • 1 tsp (5 g) baking powder
  • 1 cup (227 g) unsalted butter
  • 1 cup (220 g) Redpath Dark Brown Sugar, packed
  • 3 tsp (15 g) ground cinnamon
  • 3 tsp (15 g) ground ginger
  • 1 tsp (5 g) ground cloves
  • 1 tsp (5 g) salt
  • 2 large eggs
  • 1 cup (250 mL) molasses

How to Prepare:

1. In a large bowl, cream together the butter and dark brown sugar until fluffy.

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2. Mix in the molasses, then the eggs.

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3. In a separate bowl, whisk together the flour, spices, salt, and baking powder until well combined. Stir into the wet ingredients until incorporated, then turn the dough out onto a clean surface and use your hands to bring it all together.

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4. Divide the dough in three and shape each portion into a disc, then wrap tightly with plastic wrap. Refrigerate the dough for at least 1 hour before rolling out.

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5. When ready to bake your cookies, preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured work surface to about 1/4-inch thick. We like to roll our gingerbread fairly thick for moister, chewier gingerbread cookies.

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6. Cut shapes out with cookie cutters and place them approximately 2 inches apart on baking sheets lined with parchment paper.

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7. Place cookies in the freezer or fridge until firm, about 15 minutes in the freezer or 30 minutes in the fridge. This will help the cookies keep their shape while baking and prevent them from spreading too much.

8. Bake cookies until lightly golden, 12 to 14 minutes. Let cool on wire racks.

Royal Icing Recipe

 What you need:

  • 3/4 cup (175 mL) of warm water
  • 5 tablespoons (50 g) meringue powder
  • 1 teaspoon (5 g) cream of tartar
  • 8 cups (1 kg) Redpath Icing Sugar

How to Prepare:

1. In the bowl of a stand mixer, pour in the warm water and the meringue powder. Whisk by hand until it is frothy and thickened, about 30 seconds.

2. Add the cream of tartar and mix for another 30 seconds. Pour in all the icing sugar at once, then attach the bowl to the stand mixer.

3. Using the paddle attachment, mix on the lowest speed for a full 10 minutes. The icing will get thick and creamy, and when you pull a knife through it, the line should disappear after 10 seconds.

4. Cover the bowl with a dampened tea-towel to prevent crusting and drying.Tint with food colourings. If the icing is too thick or thin, either add water or icing sugar to reach your desired consistency.

For tips on decorating with royal icing, check out the following tutorials:

1. Outlining
Gingerbread Cookie Beautifully Outlined with Royal Icing
2. Flooding
Gingerbread Snowman decorated with our favourite royal icing.
3. Marbling
Using a toothpick to marble royal icing
4. Feathering
How to create a feathered effect with Royal Icing: Step 10
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