Ginger Cookies
Classic ginger cookies decorated with delicate snowflake designs.
Servings: 4 dozen
Equipment
- parchment paper
- small snowflake stencil like these, optional
- small squeeze bottle with piping tip like these, optional
Ingredients
- 1/2 cup butter, at room temperature
- 1 cup white sugar
- 1 large egg
- 3 Tbsp light corn syrup
- 3 Tbsp molasses
- 2 1/4 cups all purpose flour
- 1 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp baking powder
- 1/2 tsp salt
stencil decoration
- powdered sugar, optional
piped decoration
- homemade or store bought white decorator icing*
- white sugar
Instructions
- Preheat oven to 350°F and line baking sheet with parchment paper.
- Cream the butter and sugar together until fluffy. Beat in the egg, and scrape down the sides of the bowl as necessary. Beat in the corn syrup and molasses.
- Whisk together the flour, spices, baking powder and salt in a separate bowl. Add them to the creamed mixture and blend until a soft dough forms and there is no dry flour left. Cover tightly with plastic and refrigerate for 30 minutes.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Scoop out 1 tablespoon amounts of dough and roll round in your hands. Place on lined baking sheet 2 inches apart and flatten each ball slightly.
- Bake for 10-12 minutes. Cool the cookies completely on a rack before decorating.
to decorate cookies with the stencil option
- Lay a small snowflake stencil on each cookie and dust generously with powdered sugar through a strainer. Gently lift the stencil straight up and off the cookie.
to decorate with piped snowflake option
- Pipe delicate six-sided snowflakes onto the cookies using my photos as a guide. Dust them with white sugar while the icing is wet. Allow the icing to dry before serving or storing.
Notes
* This simple recipe makes a smooth and glossy sugar glaze that's perfect for piping on cookies:
- 1 cup powdered sugar, sifted
- 1-2 tablespoons milk (or water)
- 1/4 teaspoon vanilla extract (optional)
- Sift the powdered sugar into a medium bowl. This removes any lumps and ensures a smooth glaze.
- Add 1 tablespoon of milk and whisk until combined. The glaze should be thick but pourable. If it's too thick,add another 1/2 teaspoon of milk at a time until you reach the desired consistency.
- Stir in the vanilla extract, if using.
- Transfer the glaze to a piping bag fitted with a small round tip.
Nutrition
Serving: 1 cookie · Calories: 64 kcal · Carbohydrates: 11 g · Protein: 1 g · Fat: 2 g · Saturated Fat: 1 g · Polyunsaturated Fat: 0.1 g · Monounsaturated Fat: 1 g · Trans Fat: 0.1 g · Cholesterol: 9 mg · Sodium: 43 mg · Potassium: 36 mg · Fiber: 0.2 g · Sugar: 6 g · Vitamin A: 65 IU · Calcium: 9 mg · Iron: 0.4 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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