GINGERBREAD CHRISTMAS COOKIES – Baking with Anastasia

By foodiva

Ingredients

• For cookies:
• Makes about 50 cookies
• 450 g all purpose flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 100 g brown sugar (preferably muscovado)
• 110 g butter at room temperature
• 175 g molasses (or honey)
• 1 egg
• 2 tsp ground ginger
• 2 tsp cinnamon
• 1 tsp ground cloves
• 1 tsp ground nutmeg
• 1/4 tsp salt
• For icing:
• 200 about 200g icing sugar (sifted)
• 1 tbsp light corn syrup or agave syrup or honey
• 1/2 to 1 tbsp plus 1 tsp mil

Details

Servings 1
Adapted from bakingwithanastasia.com

Preparation

Step 1

toetjeaddicted

). So why did I decide to start this one? First of all, I wanted to change the platform (from blogger to wordpress). Second, I wanted to change the name to more understandable for all international readers, because if you are not Dutch you probably don’t know that “toetje” means “dessert” and then “toetjeaddicted”  makes no sense to you ? So what do you think, guys? Do you like the new name better? I really hope so, because I don’t want to change it ? Let’s the baking with Anastasia begin! And I hope that 2017 will be a really productive year for this blog! So many baking plans, so many delicious recipes in my head, and I can’t wait to share them with you!

Makes about 50 cookies

2. In a mixer bowl combine butter & sugar together and beat until light and fluffy. Add the egg & molasses and beat until well combined.

3. Gradually add the flour, mixing the dough on low speed for 3-5 minutes. Remove the dough from the mixer, divide in 2 equal pieces, shape them into disks, and wrap in plastic wrap. Refrigerate overnight or at least 2 hours.

4. Preheat the oven to 160 C (320 F).

5.  Line baking sheets with baking parchment. Roll out the dough on a lightly floured surface to a thickness of 6 mm (1/4 inch). Using a cutter cut out as many cookies as possible. Gather the scraps together and re-roll out the leftover dough. Cut out more cookies. Place the cookies carefully on the prepared baking sheets, about 2.5 cm (1 inch) apart. Refrigerate for 20 minutes.

mix all the ingredients with a fork together. Stir until smooth & shiny. The icing should be thick, but soft enough to spread into a smooth surface when you apply it. If the icing is too thick, add a little bit more milk (1/4 tsp at a time), but don’t overdo it! Remember, it’s easier to work with the thicker icing, and then add a little bit milk to get the right consistency.

10. Transfer the icing into a piping bag and cut off a very small piece of the tip to create an icing bag (you can also use a piping tip like

P.S. If you will bake these cookies, please tag @bakingwithanastasia and @toetjeaddicted on Instagram and use the hashtag #bakingwithanastasia! I would love to see your creations!