The Best Holiday Gingerbread Recipe The Best Holiday Gingerbread Recipe Freshly baked gingerbread is something we always look forward to over the holidays, and this recipe from our friend Marian at Sweetopia is one of our favourites. Gingerbread Recipe: Categories: Cookies, Brownies & Bars Desserts Snacks Christmas Dark Brown Sugar Ingredients For the cookies 1 cup (227 g) unsalted butter 1 cup (220 g) Redpath Dark Brown Sugar, packed 1 cup (250 mL) molasses 2 large eggs 5 1/2 cups (687 g) all-purpose flour 3 tsp (7.5 g) ground cinnamon 3 tsp (7.7 g) ground ginger 1 tsp (2.5 g) ground cloves 1 tsp (5 g) salt 1 tsp (5 g) baking powder For the Royal Icing 3/4 cup (187 mL) of warm water 5 tablespoons (45 g) meringue powder 1 teaspoon (3.5 g) cream of tartar 8 cups (1 kg) Redpath Icing Sugar Dark Brown Sugar Instructions How to Prepare: 1. In a large bowl, cream together the butter and dark brown sugar until fluffy. 2. Mix in the molasses, then the eggs. 3. In a separate bowl, whisk together the flour, spices, salt, and baking powder until well combined. Stir into the wet ingredients until incorporated, then turn the dough out onto a clean surface and use your hands to bring it all together. 4. Divide the dough in three and shape each portion into a disc, then wrap tightly with plastic wrap. Refrigerate the dough for at least 1 hour before rolling out. 5. When ready to bake your cookies, preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured work surface to about 1/4-inch thick. We like to roll our gingerbread fairly thick for moister, chewier gingerbread cookies. 1.Outlining 2. Flooding 3. Marbling 4. Feathering
