Spiced Gingerbread Cookies

Spiced Gingerbread Cookies

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

Ingredients

Instructions

  1. Preheat oven to 180°C (350°F). Line two large baking sheets with parchment paper and set aside.
  2. Add 130 g dark brown sugar, 140 g molasses, 50 g butter, 1 tsp ground ginger, 1 ½ tsp ground cinnamon, ½ tsp ground pepper, ½ tsp ground anise, and ½ tsp ground cloves to the mixing bowl. Melt for 3 minutes / 50°C / Speed 2.
  3. Scrape down the sides and bottom of the mixing bowl with the spatula.
  4. Add 160 g milk to the bowl. Mix for 10 seconds / Speed 3.
  5. Add 450 g plain flour and 1 tsp baking powder to the bowl. Mix for 20 seconds / Speed 4.
  6. Knead the dough for 1 minute / Dough mode (kneading symbol).
  7. Remove the dough from the mixing bowl, form it into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.
  8. On a lightly floured surface, roll out the chilled dough to a thickness of approximately 3-4 mm. Use cookie cutters to cut out desired shapes. Carefully transfer the cookies to the prepared baking sheets.
  9. Bake for 8-12 minutes in the preheated oven, or until the edges are lightly golden and the cookies are firm. Baking time may vary depending on the size and thickness of your cookies. Let the cookies cool completely on a wire rack before decorating.
  10. Clean and dry the mixing bowl thoroughly.
  11. Add 220 g powdered sugar, 1 tbsp cornstarch, 1 egg white, and 1 tsp lemon juice to the clean mixing bowl. Mix for 30 seconds / Speed 4, or until a smooth, thick icing forms. If the icing is too thick, add a few drops of water; if too thin, add a little more powdered sugar.
  12. Decorate the cooled gingerbread cookies with the royal icing as desired. Allow the icing to set completely before storing.

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