- Level
- very easy
- Prep Time
- 45 mins
- Total Time
- 5 mins
- Serves
- about 6 dozen
Description
cooling 30 minutes per batch
freezes well
Ingredients
- Cookies
- 3 ½ cups
- unbleached all-purpose flour
- 525 g
- 4 tsp
- ground ginger
- 4 tsp
- ground cinnamon
- 1 tsp
- ground cloves
- ½ tsp
- ground nutmeg
- 2 tsp
- baking soda
- ½ tsp
- salt
- 3 tbsp
- boiling water
- 45 ml
- ½ cup
- unsalted butter, softened
- 115 g
- ¼ cup
- vegetable oil
- 60 ml
- ½ cup
- sugar
- 105 g
- 1
- egg
- ½ cup
- molasses
- 125 ml
- Royal Icing
- 1 ½ cups
- icing sugar
- 195 g
- 1
- egg white
- 1 tsp
- water
- 5 ml
Directions
- Step 1
- Cookies
In a bowl, combine the flour and spices. Set aside.
- Step 2
- In a small bowl, dissolve the baking soda and salt in the boiling water.
- Step 3
- In another bowl, cream the butter, oil and sugar with an electric mixer. Add the egg and whisk until smooth. Add the baking soda mixture and the molasses. Mix well. With the machine running on low speed, stir in the flour mixture. Divide the dough in half.
- Step 4
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with silicone mats or parchment paper.
- Step 5
- On a generously floured work surface, knead half of the dough at a time for 1 minute. Roll the dough out until ¼ inch (5 mm) thick. Cut out cookies with a cookie cutter. Arrange the cookies spaced out on the baking sheets. Reuse any dough scraps.
- Step 6
- Bake one sheet at a time for 5 to 6 minutes or until the cookies are golden. Let cool completely on the baking sheet, about 30 minutes.
- Step 7
- Royal Icing
In a bowl, whisk the icing sugar, egg white and water with an electric mixer on low speed for 2 minutes or until soft peaks form. Add a few drops of water or icing sugar as needed.
- Step 8
- Decorate the cooled cookies with the royal icing. The cookies will keep for 1 week in an airtight container at room temperature (see note).
Tips
Freezing these cookies will make them even softer and chewier, perfect for preparing in advance of the holiday season. Freeze them in airtight containers, separating each layer of cookies with a piece of parchment paper.
