The classics are classics for a reason – they’re perfect the way they are. We’ve stuck to tried-and-true ingredients for this gingerbread recipe for a taste that’s as good as you remember from holidays past. The only thing new is cholesterol- and gluten-free Mirage for perfect baking and a boost of Omega-3.
Prep Time: 20 minutes
Cook Time: 10 to 12 minutes
Yield: ~60 cookies
- 406 g / 3 1/4 cups all-purpose flour
- 12 g / 5 tsp ground ginger
- 6 g / 1 tsp ground cinnamon
- 1 g / 1/2 tsp ground nutmeg
- 1 g / 1/2 tsp ground cloves
- 2 g / 1/4 tsp salt
- 1 g / 1/4 tsp ground black pepper
- 1 g / 1/4 tsp baking soda
- 1 g / 1/4 tsp baking powder
- 151 g / 2/3 cup Mirage margarine
- 163 g / 3/4 cup dark brown sugar, firmly packed
- 60 ml / 1/4 cup molasses
- 1 egg
- 5 ml / 1 tsp vanilla extract
For the royal icing
- 1 egg white, large
- 180 g / 1 1/2 cup icing sugar
- 1 g / 1/8 tsp salt
- 15 to 30 ml / 1 to 2 tbsp lemon juice
- In a large bowl whisk together the flour, ginger, cinnamon, nutmeg, cloves, salt, black pepper, baking soda, and baking powder.
- In the bowl of a stand mixer, with the paddle attachment, cream the Mirage margarine with the dark brown sugar and molasses; about 2 minutes.
- Add in the egg, mix until fully incorporated into the batter. Mix in the vanilla extract.
- Add in half the dry ingredients. Mix on medium-low speed until just combined. Add in the remainder of the flour mixture; do not overmix.
- Divide the dough in half, this will make it easier to roll out the dough. Form each half into a disc and wrap well in plastic wrap. Place into the fridge to chill; 1 hour.
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
- Roll each piece of dough to about 1/8 to 1/4 inch thickness between 2 pieces of parchment paper.
- With desired cookie cutter(s) (we used a 2 1/2 inch star cookie cutter), dip cutter lightly in flour and press into the rolled out dough.
- Place cut dough onto a baking sheet and into the freezer to quickly chill and firm up. Once firm, use a small offset spatula and carefully transfer cookies onto the prepared baking sheet. Scraps can be gathered, rerolled, and cut.
- Place the chilled cookies into the preheated oven and bake for 10 to 12 minutes or until edges are lightly browned. Remove from oven and let cookies cool slightly on pan; about 5 minutes. Carefully remove gingerbread cookies from the baking sheet and onto a wire cooling rack to cool completely.
For the royal icing
- In a medium bowl, using a handheld mixer whip together the egg white, icing sugar, and salt until smooth, thick, and glossy; about 5 minutes. Add lemon juice, and whip on high speed until thoroughly combined. Add more lemon juice if icing is too thick. Add more icing sugar if the icing is too thin. Place into a piping bag with a small piping tip or fill one corner of a resealable bag with icing. Seal and cut off the very tip of the bag. Decorate cookies and place onto the wire cooling rack or a parchment lined baking sheet to let icing dry.
- If using cookies for decorations, use a straw or the tip of a round piping tip to poke a hole in the cookie before baking.
- Scrape bowl down when mixing to ensure even distribution of ingredients.
- Store cooled and decorated cookies in an airtight container between pieces of parchment or wax paper for up to 4 days.