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Christmas Gingerbread Cookies
Spiced gingerbread cookies finished with green icing leaves and red holly berries make a festive centerpiece for the Christmas table.
Ingredients
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Method
1
Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl.
2
Beat the butter and brown sugar in a separate bowl until fluffy.
3
Beat in the molasses and egg.
4
Mix in the dry ingredients until a dough forms.
5
Divide the dough in half.
6
Wrap each half and chill for 1 hour.
7
Heat the oven to 180°C (350°F).
8
Line baking sheets with parchment paper.
9
Roll one portion of dough on a lightly floured surface to 5 mm thickness.
10
Cut the dough into gingerbread shapes.
11
Place the cookies on the prepared sheets.
12
Bake the cookies for 8 to 10 minutes.
13
Cool the cookies on the sheets for 5 minutes.
14
Transfer the cookies to a rack to cool completely.
15
Beat the powdered sugar, meringue powder, and water until thick and glossy.
16
Divide the icing among three small bowls.
17
Tint one portion green and another portion red.
18
Spoon the green icing into a piping bag fitted with a small leaf tip.
19
Spoon the red icing into a piping bag fitted with a small round tip.
20
Pipe pairs of green holly leaves onto the cooled cookies.
21
Pipe three small red berries beside each pair of leaves.
22
Let the icing set completely before arranging the cookies on the Christmas table.
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