Gingerbread Cookies

styling: Orly Romay; recipe: La Romi Bakery

styling: Orly Romay; recipe: La Romi Bakery

The holiday season does not begin until one bakes gingerbread cookies. The scent that gets spread around the house while the cookies are in the oven its wonderful. It is as clear as you if you would build the Christmas tree or put out the Chanukkiah.

Gingerbread cookies is the synonym for Holiday season.

Out of this recipe you can also make a gingerbread house, or an entire village. Get your family and friends around the table, cook together, build together and celebrate life. The baking is just another excuse.

styling: Orly Romay; recipe: La Romi Bakery

styling: Orly Romay; recipe: La Romi Bakery

 

Gingerbread cookies


Makes: 24 cookies         Prep time:         Cook time:

Ingredients:

    Dough
  • 385 gr All-purpose flour
  • ¼tsp Baking soda
  • ¼ tsp Salt
  • 67 gr Brown sugar
  • 100 gr Butter, unsalted
  • 2 tsp Ginger, grounded
  • 1 tsp Cinnamon, grounded
  • ½ tsp Nutmeg, grounded
  • ¼ tsp Cloves, grounded
  • 90 gr Molasses, unsulphered 1 u Egg
  • Icing:
  • Milk
  • Powder Sugar
 

Directions:
  1. Dough: In a medium bowl combine the flour, baking soda and salt.
  2. If using a stand mixer, use the paddle attachment and beat the butter, sugar and spices until creamy. Add the molasses and egg. Stop the mixer, scrape the bowl and add the flour. Mix until well integrated. Divided the dough in two pieces, roll the in parchment paper and place in the refrigerator for an hour.
  3. Preheat oven to 350F. Line a baking pan with parchment paper or silicone mat. Remove from the refrigerator and cut into desire shapes. Bake for 10 minutes.
  4. Icing: combine powder sugar and milk, little by little until desire consistency is reach. Place in piping bag or bottle and decorate.

** TIP: You can freeze the dough for up to one month. Make sure to label it to be certain of date. To cook, leave dough on refrigerator over night, shape, and bake

styling: Orly Romay; recipe: La Romi Bakery

styling: Orly Romay; recipe: La Romi Bakery