It’s all about just change small elements to create new flavours, which is how my triple chocolate NYC cookies occurred, and the red velvet NYC cookies! I am a firm believer if something works, don’t try and fix it or change it. This cookie recipe is, obviously, based on the NYC chocolate chip cookie that I posted earlier this year, that quickly because the highest rated recipe on my blog! Still can’t believe just how many of you have baked them this year! Why would you not want to bake cookies at this time of year?! You all seem to utterly adore and enjoy my cookie recipes so I thought I would go all out and create a gingerbread flavoured one! I love the colder weather, I love being able to be cosy in the evenings and enjoy Christmas films. It’s the season to be cosy, warm and enjoy all of the festive spirit… Honestly, winter is my favourite time of year without a doubt. Please see my disclosure for more details!* Deliciously thick and chunky gingerbread flavoured gingerbread NYC cookies with white chocolate chips! CK Products brand is my favorite.*This post may contain affiliate links. ![]() ![]() You can also substitute royal icing powder. If it is too stiff, add a bit more water, drop by drop. If it is too soft, add more powdered sugar. Whip until the icing holds its shape and is bright white (not translucent), 5 to 8 minutes. Using a stand mixer and the whisk attachment, whip most of the powdered sugar with the meringue powder and most of the water. Use 4 cups powdered sugar, 3 tablespoons meringue powder and 5 to 7 tablespoons water. ![]() You can also make the royal icing with meringue powder instead of egg whites. The spoon is difficult to get into a piping bag, and you keep using spoons and wasting royal icing. When the icing is in a bowl, you have to use a spoon to get it out. It's easy to stick the nose of a large piping bag into a small one and extract exactly how much you need. When you're piping small designs, you want to use very small parchment piping bags. This method works, but it wastes both paper towels and royal icing. The other accepted method of storing the icing is to scrape it into a plastic or ceramic bowl, and cover it with a wet paper towel. Never attempt to mix hard bits back into the royal icing-you'll ruin the whole batch. If any air comes into contact with the icing, it gets hard and that part of the icing is useless. Don't cut the bag until you're ready to use the royal icing and don't overfill the bag-you want enough room to tie the back of the bag off to keep the icing airtight. To store royal icing: The ideal way is to scrape it out of the bowl and into a plastic, disposable piping bag, then leave it at room temperature. Pipe the royal icing onto the cooled cookies to decorate. If you are using color, add a few drops of it at this point and keep whipping until you have a shade you want. If it is too stiff, add a bit more lemon juice, drop by drop. Let cool on the sheets for 10 minutes, then transfer the cookies to a wire rack to cool completely.įor the royal icing: Using a stand mixer and the whisk attachment, whip most of the powdered sugar with the egg whites and most of the lemon juice. Bake until the dough no longer looks shiny, 18 to 20 minutes. Use your preferred cookie cutters to stamp out shapes (or use a paring knife and architect the gingerbread home of your dreams), then transfer the shapes to the prepared baking sheets. Lightly spray the paper with cooking spray. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Freeze it flat on a baking sheet for 20 to 30 minutes. On a floured surface, roll out the dough to about 1/8-inch thickness. Wrap the dough in plastic wrap and refrigerate for 1 to 2 hours. ![]() Mix in the molasses and egg until smooth, then add the flour mixture and mix until well combined. In a big bowl, beat the butter and brown sugar together with a wooden spoon or a hand mixer. For the cookies: In a medium bowl, combine the flour, ginger, cinnamon, nutmeg, baking soda, cloves and salt.
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