Iced Gingerbread Cookies
Author: 
Recipe type: gingerbread cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: about 2 dozen cookies
 
These gingerbread cookies are full of ginger, cardamom, and black pepper. They ice up perfectly for all your holiday needs.
Ingredients
  • 300g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon black pepper
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • 100 g salted butter, cubed
  • 100 g dark brown sugar
  • 2 large eggs
  • 3 tablespoons of honey
Instructions
  1. Combine flour, baking powder, and spices in the bowl of a food processor. Pulse to combine.
  2. Add butter and sugar and pulse until mixture is a sandy texture.
  3. Add eggs and honey, and pulse just until a dough begins to come together.
  4. Turn the dough/floury crumbles onto a clean surface and knead everything together with your hands.
  5. Divide the dough into two discs and wrap each with plastic wrap. Place them both in the freezer while you preheat the oven to 350F/170C. Also, take this time to line a baking sheet with parchment and wipe down your countertop.
  6. Dust your clean countertop with flour. Take one disc out of the freezer and roll it out to about 5mm thickness. Cut your cookies with holiday cookie cutter shapes, or make your own pattern and trace around it with a knife.
  7. Gently lift the cut-outs onto the baking sheet and bake for 10 mins. Remove to a wire rack to cool.
  8. Remove the other disc from the fridge and repeat the process before you use the scraps from the first round, then do a third round with scraps from both.
  9. Ice with your favorite supermarket offerings. Go to town. Let your inner Jackson Pollock free.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/iced-gingerbread-cookies/