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KitchenAid Recipe: Christmas Gingerbread Cookies

Make this popular Christmas cookies yourself with our full proof recipe.

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.

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