I don’t use any templates to cut out the little houses, you can see in the video below how I do it. Maybe next year, I’ll create some templates for you to download!
Makes 30-50 cookies, depending on size
This recipe makes delicious, crispy, thin gingerbread cookies! The gingerbread recipe can easily be halved. Feel free to use pasteurized egg white for the icing.
- 100 g (1 scant stick) salted butter
- 75 ml (1/3 cup) molasses, dark or golden syrup
- 135 g (2/3 cup) granulated sugar
- 2 tsp. ground cinnamon
- 2 tsp. ground ginger
- 1 tsp. ground cloves
- 3/4 tsp. ground cardamom
- 75 ml (1/3 cup) heavy cream
- 300 g (approx. 2 cups) all purpose flour
- 1 1/2 tsp. baking soda
- pinch of salt
- 1 egg white (about 30 g)
- 200-240 g (about 1 2/3 cup) powdered sugar
- 1 tsp. vinegar
- Combine butter, molasses and sugar in a saucepan and place over medium heat. When the mixture is melted, stir in cinnamon, ginger, cloves and cardamom. Remove from the heat and let cool for 5 minutes. Stir in the heavy cream.
- Combine the flour, baking soda and salt in a bowl. Pour the wet mixture into the dry mixture and stir until a soft dough forms. Cover the bowl and let it rest in the fridge for at least 24 hours.
- Remove the dough from the fridge about 20 minutes before rolling out the cookies. Preheat the oven to 390°F (200°C).
- Bake the cookies for 5-7 minutes depending on size. If you’d like to use them as gift tags, make a small hole with a toothpick as soon as the cookies come out of the oven. Let cool completely.
- Combine the egg white, powdered sugar and vinegar in a medium bowl and beat until fluffy using a hand mixer
- Spoon some of the icing into a piping bag (don’t overfill the bag) fitted with a small, round piping tip. I’m using Wilton 1S which is very small. Cover the bowl with the remaining icing well and place it in the fridge.
- Ice the cookies as you wish! If you still have icing left in your piping bag when you are finished, you can place it in an airtight bag and place it in the fridge where it will be ok for a few days (although you may need to remove any dried icing in the tip using a toothpick).