KitchenAid: Gingerbread Cookie Recipe




Stand mixerFlat Beater4.8L Bowl

Stand mixer          Flat Beater         4.8L Bowl



14 Ingredients
11 Steps


10' Prep
15'  Cooking
25' Total

INGREDIENTS (Makes 2 Servings)

  • 120 gall-purpose flour
  • 1/3 teaspoonbaking powder
  • 1/6 teaspoonsalt
  • 1/3 teaspoongrated nutmeg
  • 1/3 teaspoonground cloves
  • 1/3 teaspoonground cinnamon
  • 1/3 teaspoonground ginger
  • 75 gunsalted butter, softened at room temperature
  • 100 gdark brown sugar
  • 1/3egg
  • -royal icing for decoration:
  • 26,7 gpasteurised egg whites, room temperature
  • 1/3 teaspoonlemon juice
  • 75 gicing sugar
  • STEP 1

    To make the cookies: Attach the Sifter and Scale attachment to the stand mixer. Sift the flour, baking powder and spices into a bowl on speed 4. Set aside.

  • STEP 2

    In a separate stand mixer bowl, place butter and dark brown sugar. Attach the Flat Beater and beat it on speed 4 until lighter in colour.

  • STEP 3

    Turn the Speed Control Lever to 2. Add the egg and salt, scraping any unmixed ingredients from the side of the bowl with a rubber spatula if necessary.

  • STEP 4

    Mix until the ingredients are well combined. While the mixer is running, gradually add sifted flour. Mix until a dough forms.

  • STEP 5

    Put the dough between two sheets of clingfilm. Roll it out to the thickness of 0,5 cm. Place it in the fridge for 20 minutes.

  • STEP 6

    Remove from the fridge. Remove the top layer of clingfilm.

  • STEP 7

    Cut the cookies into desired shapes using cookie cutters. Arrange the cookies on a baking tray lined with parchment paper.

  • STEP 8

    Bake for 10-12 minutes on a 180°C pre-heated oven. The cookies should look dry but be soft when touched.

  • STEP 9

    Remove from the baking tray and cool on the wire rack.

  • STEP 10

    To make the royal icing: add egg whites to the bowl of the stand mixer fitted with Flat Beater. Mix on speed 6 until the egg whites get frothy. Add lemon juice.

  • STEP 11

    Gradually add icing sugar until desired consistency is acquired.