Gingerbread Cookies

Thermomix recipe: Gingerbread Cookies. Ready in 70 minutes. Serves 30. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 130 g dark brown sugar
• 140 g molasses
• 50 g unsalted butter
• 1 tsp ground ginger
• 1 ½ tsp ground cinnamon
• ½ tsp ground black pepper
• ½ tsp ground anise
• ½ tsp ground cloves
• 160 g milk
• 450 g plain flour
• 1 tsp baking powder
• 220 g powdered sugar (for glaze)
• 1 tbsp cornstarch (for glaze)
• 1 egg white (for glaze)
• 1 tsp lemon juice (for glaze)

Instructions

1. Add 130 g dark brown sugar, 140 g molasses, 50 g unsalted butter, 1 tsp ground ginger, 1 ½ tsp ground cinnamon, ½ tsp ground black pepper, ½ tsp ground anise, and ½ tsp ground cloves to the mixing bowl. Melt for 3 minutes / 60°C / Speed 2.
2. Add 160 g milk. Mix for 10 seconds / Speed 3.
3. Add 450 g plain flour and 1 tsp baking powder. Mix for 30 seconds / Speed 4.
4. Knead for 1 minute / Dough mode.
5. Remove the dough from the mixing bowl, flatten into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This chilling step is crucial for easy handling and preventing the cookies from spreading too much during baking.
6. Preheat your oven to 180°C (350°F). Line two large baking trays with parchment paper.
7. On a lightly floured surface, roll out the chilled dough to an even thickness of approximately 3-4 mm. Use cookie cutters to cut out desired shapes and carefully transfer them to the prepared baking trays, leaving a small space between each cookie.
8. Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are firm to the touch. Baking time may vary depending on the thickness and size of your cookies. Allow to cool slightly on the baking trays before transferring to a wire rack to cool completely.
9. Clean and dry the mixing bowl thoroughly.
10. Add 220 g powdered sugar, 1 tbsp cornstarch, 1 egg white, and 1 tsp lemon juice to the clean mixing bowl. Mix for 20 seconds / Speed 4, or until the glaze is smooth and free of lumps. If the glaze is too thick, add a few drops of water; if too thin, add a little more powdered sugar.
11. Once the gingerbread cookies are completely cool, decorate them with the prepared lemon glaze. You can drizzle it, spread it, or pipe intricate designs. Let the glaze set before storing the cookies.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.