Sunday, December 8, 2019

Gingerbread Pancakes, and Gingerbread Cutout Cookies with Lemon Royal Icing

Gingerbread Cookies, Christmas Cookies, Royal Icing, Ginger Lemon Cookies, Gingerbread Cutout Cookies, Christmas Cookie Box
Our house is looking very Christmasy all of a sudden, and I just love it.  On Saturday, we put up the tree and hung the ornaments and garlands and stockings, with our little boys' help, of course.  They love rearranging the ornaments on the tree, and I'm trying to be okay with it and not worry about everything being perfectly arranged.

I also baked and decorated a batch of gingerbread cookies with my three-year-old son while his little brother was napping, and, having only three hours to get the cookies done from start to finish, I don't think I've ever decorated cookies that quickly.  Royal icing isn't one of my strong points, but I can do an acceptable job of outlining and flooding a cookie, and I've decided that I'm perfectly fine with being mediocre at cookie decorating.  My son had so much fun rolling out his own portion of dough and playing with all the cookie cutters, but didn't want to part with any of his dough to actually bake it into cookies.


There are so many things to love about these gingerbread cookies.  I didn't make them overly spicy or too heavy on the molasses, and I think the balance of spices is just right.  They're also not your typical crunchy gingerbread cookie, but soft and chewy, which I like so much better.  And for the glaze, I made a really easy royal icing with powdered sugar and lemon juice.  The tartness of the lemon balances the sweetness of the icing and perfectly complements the spices and the molasses.  It's a really fantastic cookie to add to your Christmas cookie boxes.

This recipe is not technically a "no-spread" recipe, because they do spread a little while baking.  But, that said, it's not so much that they become mis-shapen, and the cutouts still look really great after baking.  They also maintain an impression very nicely as well, and they worked out great with my embossing cookie cutters.




Gingerbread Cookies, Christmas Cookies, Royal Icing, Ginger Lemon Cookies, Gingerbread Cutout Cookies, Christmas Cookie Box

Gingerbread Cookies, Christmas Cookies, Royal Icing, Ginger Lemon Cookies, Gingerbread Cutout Cookies, Christmas Cookie Box

Gingerbread Cookies, Christmas Cookies, Royal Icing, Ginger Lemon Cookies, Gingerbread Cutout Cookies, Christmas Cookie Box




We also had gingerbread pancakes one morning, which my kids really loved.  Again, I didn't go too heavy on the molasses or spices, and they were really so good, especially with a little cloud of softly whipped cream melting over the top.

After our gingerbread pancakes, we took the boys to see Santa at Bass Pro Shops.  The sitting-on-Santa's-lap part went pretty much as I expected it to, with our littlest one crying and holding his arms out to cuddle with me, but they both loved all the fun activities that the store had for the kids, and we ended up spending the whole morning there.




Gingerbread Pancakes, Pancake Recipes, Christmas Breakfast

Gingerbread Pancakes, Pancake Recipes, Christmas Breakfast

Gingerbread Pancakes, Pancake Recipes, Christmas Breakfast

Gingerbread Pancakes, Pancake Recipes, Christmas Breakfast

Gingerbread Pancakes, Pancake Recipes, Christmas Breakfast





Gingerbread Cutout Cookies
printable

Cookies.
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, softened to room temperature (but still cool to the touch)
  • 1 cup dark brown sugar
  • 1 cup granulated white sugar
  • 2 large eggs, cold
  • 2 teaspoons vanilla
  • 1/3 cup molasses
  • 1/3 cup dark corn syrup
  • 6 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon coarse Kosher salt
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
Icing.
  • 3 cups powdered sugar
  • 1 tablespoon meringue powder
  • 1 teaspoon vanilla
  • 5-6 tablespoons lemon juice
Cookies.
Preheat the oven to 350.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, brown sugar and white sugar on medium low speed, just to combine, for about one minute.  Don't beat for longer, since you don't want to incorporate air into the batter.  Add the eggs and vanilla and beat briefly, just to combine.  Scrape the bowl down and mix in the molasses and corn syrup.

In a separate bowl, whisk together the flour, baking soda, salt and spices.  With the mixer on low, add the dry ingredients and mix just enough to combine.  If the dough gets too thick for the mixer to finish incorporating the dry ingredients, dump the dough out on a clean work surface and finish kneading the dough using your hands, working in all the dry ingredients until you have a soft dough.

Divide the dough in half.  Lightly flour your work surface and roll out half the dough to 1/2 inch thick.  Cut out your cookies, dipping the cookie cutters in flour as needed, and place the cookies two inches apart on a parchment lined baking sheet.  Gather up the scraps and re-roll, cutting as many cookies as you can.  Roll and cut the other half of the dough.

Place your baking sheet in the refrigerator to chill the cut cookies for 15 minutes before baking.

Bake for 8 minutes for small cookies and 10 minutes for large cookies.  Let sit on the baking sheet for several minutes, then carefully transfer to a wire rack to cool completely.

Icing.
In a large bowl, whisk together all the ingredients until very smooth.  The icing should be a thick, drizzling consistency, that when drizzled back into the bowl, disappears into the icing within a few seconds.  Gradually add a little more lemon juice, 1 teaspoon at a time, to reach the right consistency.

Scrape the icing into a piping bag fitted with a small round tip and outline and fill your cookies.  The glaze will begin to set quickly, but you should let the cookies sit out and dry for several hours before storing in an airtight container.

Recipe from Curly Girl Kitchen



Gingerbread Pancakes
printable
  • 2 cups all-purpose flour
  • 1/4 cup dark brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon coarse Kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups whole milk
  • 2 large eggs
  • 2 tablespoons molasses
  • 1 teaspoon vanilla
  • 5 tablespoons unsalted butter, melted
  • 3/4 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • butter and pure maple syrup, for serving
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt and spices.  Add the milk, eggs, molasses, vanilla and melted butter and whisk until well combined - a few remaining lumps are okay.  Let the batter rest for 10 minutes.

Preheat a griddle to 300 degrees F.  Use a 1/4 measuring cup to portion out the batter.  Cook the pancakes until bubbles begin to rise to the surface and you can easily slide a spatula underneath to flip them over, then cook the other side until cooked through.

With an electric mixer, whip the cream and powdered sugar until soft peaks form.

Serve the pancakes with the whipped cream, butter and maple syrup.  A little sprinkling of cinnamon or freshly grated nutmeg on top is nice.

Yields about 14 pancakes (2-3 per person)

Recipe from Curly Girl Kitchen

1 comment :

  1. They're adorable..and you can never have too many shortbread recipes..:) I am happy to be able to follow the boys growing up on IG:)I love Christmastime too:)

    ReplyDelete

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