Gingerbread Cookie

Since it is Christmas, I baked something X'mas-y this time - Gingerbread Cookies!

Glad to report that it tasted pretty good, with the scents of ginger and cinnamon. Slightly crusty at the sides, but still soft and a little chewy on the inside. But somehow, the frosting did not harden, unlike the ones you see sold outside. Well, it was slightly dry and crackly, but not totally solid; more like the frosting you get on cupcakes.

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Recipe

Gingerbread dough ingredients:
All purpose flour 300g
Salt 1/4tsp
Baking Soda 3/4tsp
Ground Ginger 3tsp
Ground cinnamon 2tsp
Unsalt butter 110g
Caster Sugar 100g
Molasses 1/3cup
1 egg

1. Sift the flour, baking soda, baking powder and spices in a bowl and set aside.
2. Beat the butter and sugar until light and fluffy.
3. Add molasses and egg into the butter until well combined.
4. Add in the flour mixture gradually until you form the dough.
5. Refrigerate the dough overnight.
6. On a floured surface, roll the dough and cut to shapes.
7. Bake at 180 degrees C, for 8-12 minutes depending on size of your cookie.

Frosting Ingredients:
Unsalted butter 50g
Icing sugar 110g
Vanilla Essence 1tsp

1. Cream the butter until light and fluffy.
2. Add in vanilla essence and sugar and mix well.
3. Put into piping bag and decorate your cookies.