Gingerbread Cookies

• 350 g all-purpose flour
• 1 1/4 teaspoon ginger, ground
• 1 teaspoon cinnamon, ground
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 120 g unsalted butter, at room temperature
• 130 g granulated sugar
• 1/2 cup molasses/maple syrup
• 1 large egg
• 100 g powdered sugar

Step 1

Keep the oven for pre-heating to 350° F. Take a bowl and add flour, ginger, cinnamon, baking soda, cloves and salt. Mix it properly.

Step 2

In another bowl, take butter and granulated sugar, whisk until it becomes smooth. At this stage add the molasses or the apple syrup and egg. Beat until the mixture becomes fluffy.

Step 3

In this gradually add the flour mixture and mix only until the ingredients become just wet.

Step 4

Shape this dough into a mix and gradually and wrap it in a plastic wrap.

Step 5

Refrigerate until it becomes firm. At least 30 minutes is what is desired.

Step 6

Flour a flat surface, and roll out the dough to about ¼ inch thick. Use cookie cutters to cut the dough into various shapes.

Step 7

Place the cookies on greased or parchment-lined baking sheets.

Step 8

Bake for around 10-12 mins. Remove from oven and transfer to a wire rack to cool completely.

Step 9

Make a thick paste of powdered sugar and water. Transfer it to a resealable bag and cut out a small hole.

Step 10

With the help of this, decorate the cookies as desired and let the icing set.

Step 11

Store in an airtight container at room temperature for up to 1 week.

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