Gingerbread Nutcracker Cookies

What kind of cookies do you usually make at Christmas time?


A Classic Gingerbread Cookies are soft and chewy in the centre but crisp on the edges, and warmly spiced; It’s been my go-to tried recipe for over a decade.
It’s moist, chewy, ginger-ey and not too sweet; and the consistency of Royal Icing is just perfect and easy to make.


In my family, Gingerbread cookies are well loved for their taste and texture, especially with their intoxicating mix of spices and chewy textures.

WHY I LOVE NUTCRACKER ?
I have been dancing since I was 4 years old.
Every year after Thanksgiving, ballet companies and dance schools all over the world perform this holiday tradition. Many dancers have performed this ballet since they were as young as 3 years old. 
The Nutcracker always a reminder that my childhood dreams of dancing and being happy have come true, and it will always have a special place in my heart.


The fresh ginger is really what makes these cookies so amazing. I would definitely recommend putting in grated fresh ginger instead of ginger powder for a spicy kick.


Soft chewy ginger cookies packed with ginger, molasses, and cinnamon spice is the most warm and cozy cookie ever.


Decorate with royal icing to complete the look on these festive holiday cookies.

These cookies were pretty and “heavenly” 

“Dog dog” also LOVE it so much 🤣

My cute “Dog dog” 🥰

But more important than all of that, these gingerbread cookies are delicious! 


With Christmas just a few weeks away, I’m ready to turn up the holiday cheer around here, and making this gingerbread cookie recipe seems like a great place to start.


They’re soft, warmly spiced, and richly flavored with molasses and brown sugar.
To me, they’re the perfect holiday treat, especially with a mug of hot coffee to drink. 
I hope you love them too.


LOVE YOU ALL !! ❤️


GINGERBREAD NUTCRACKER COOKIES
Yield: 8 Cookies (17 cm x 7 cm)

INGREDIENTS
🌿 Gingerbread Cookie Dough
40 g Water
105 g Brown Sugar
1½ tbs Molasses
1½ tbs Honey
1½ tbs Cinnamon Powder
1½ tbs Fresh Ginger (grated)
1/2 tsp Ground Cloves
130 g Salted Butter
1/2 tsp Baking Soda
280 g All-Purpose Flour

🌿 Royal Icing
300 g Icing Sugar
5 tsp Milk
5 tsp Corn Syrup

🌿 Decorating
Food Gel Colouring (red, black, yellow, blue, beige)
Black Edible Pen
Food Colouring Powder (beige, pink)


INSTRUCTIONS
🌿 Gingerbread Cookie Dough

  1. In a heavy saucepan mix the Water, Brown Sugar, Molasses, Honey, Cinnamon Powder, Fresh Ginger (grated) and Ground Cloves.
    Stir well and then bring it to the boil.
  2. Once boiled, pour the mixture to the heat proof bowl, stir in the diced Salted Butter; stir until all the butter melted.
  3. Add the Baking Soda, mix well; Allow to cool until just slightly warm.
  4. Once the mixture has cooled, pour in the All-Purpose Flour and mix until it forms a wet and sticky dough.
  5. Wrap the dough in cling-film and chill for a couple hours or overnight.
  6. Knead the chilled dough briefly and then roll the dough on a piece of baking paper to an even thickness (5 mm).
    *Notes: I usually roll and cut the dough on parchment paper that’s fits exactly the bottom of the pan so I don’t have to move the cut cookies.
  7. Lay the mould on top and cut out the cookies (tidy up the edges).
  8. Chill the cut cookies in the refrigerator for at least 30 minutes before baking (chilled cookie dough will hold its shape better because it tends not to spread too much).
  9. Bake the chilled cookies in the preheated oven 200°C/ 180°C fan/ Gas 6 for 12-15 Minutes (rotating the pan halfway through baking).
  10. Once it’s done, let it cool slightly in the pan for 3 minutes; and then carefully transfer them onto a wire rack to cool completely.

🌿 Royal Icing
Simply combine all the ingredient, mix well. Divide and colour it as needed.

🌿 Decorating
Kindly follow video instructions


NOTES

  1. Cookie dough or uncooked cookies can be wrapped in cling-film and store in the freezer for up to 3 months.
  2. Cookies baked from frozen hold better in shape as they don’t tend to spread as much as chilled ones.
  3. Undecorated baked gingerbread cookies will keep for up to 2 month at room temperature, if kept in an airtight container or cookie jar.

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