Hamilton Princess Gingerbread Cookies
It’s coming up to the holiday season, so why not make Christmas themed Gingerbread Cookies! Check out this recipe from Head Pastry Chef Fhonthip Jones. This was also shared in this months Newsletter »
This recipe makes a dozen (12) cookies
1 cup light brown sugar
1 cup light honey
1 cup vegetable shortening
1 tablespoon baking soda
1 egg, lightly beaten
¼ teaspoon salt
2 teaspoons baking powder
1 tablespoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground cloves
4 to 4 ½ cups all-purpose flour, more for rolling dough
Royal icing (Recipe below) and cinnamon candies, for decorating, optional.
- In a small saucepan, combine brown sugar, honey and shortening. Place over medium-low heat and stir just until mixture is melted and smooth. Remove from heat and mix in baking soda and 1/4 cup cold water. Set aside and allow to cool to room temperature.
- Add egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well. Add 4 cups flour and mix well, adding up to 1/2 cup more if dough seems sticky. Shape into a ball, cover and refrigerate for at least 2 hours, up to 24 hours.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to 1/4-inch thickness, and cut into gingerbread boy shapes with a 5-inch-long cookie cutter. Arrange on baking sheets 1 1/2 inches apart, and bake until risen and no longer shiny, about 10 minutes. Remove from heat and allow cookies to cool. If desired, decorate with royal icing and cinnamon candies. Store in an airtight container.
Royal Icing Ingredients:
1 non- pasteurized egg whites
1/2 teaspoon vanilla extract
100 grams icing sugar
- In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add icing sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny.
- Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 3 to 4 minutes.
- Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner.
- Store in airtight container in refrigerator for up to 3 days.