Get out the cookie cutters—it’s that time of year again. Making holiday cookies for family and friends is a tradition in many households. This recipe, filled with fragrant cardamom, cinnamon, and ginger, makes lots of cookies so there will be plenty left over for gift-giving.
Once cooled, decorate each cookie with decorator frosting (recipe below).
Makes approximately 5-6 dozen
250 mL (1 cup unsalted butter), softened
125 mL (1/2 cup) brown sugar, packed
75 mL (1/3 cup) molasses
150 mL (2/3 cup) light corn syrup
1 L (4 cups) sifted flour
7 mL (1 1/2 tsp) ground cinnamon
2 mL (1/2 tsp) ground cardamom
2 mL (1 /2 tsp) ground ginger
5 mL (1 tsp) salt
5 mL (1 tsp) baking soda
2 mL (1/2 tsp) ground cloves
Heat oven to 180º C (350º F). Using a mixer on medium speed, beat butter and sugar together until light and fluffy. Beat in molasses and corn syrup until well combined. Sift together the dry ingredients and add to the remaining ingredients; mix together. Turn dough onto a clean surface and knead 5 to 6 times to blend in the flour. Divide dough in half. Form into discs and wrap in plastic wrap. Chill for approximately 10 to 20 minutes or overnight. Roll out dough on a lightly floured surface to less than .25 cm (1/8-inch) thick. Cut with floured cutters. Bake on a parchment-lined cookie sheet for 10-12 minutes until a dark brown colour. Be careful not to under-bake.
Decorator Frosting:
500 mL (2 cups) confectioners’ sugar, sifted
25 mL (2 tbsp) meringue powder*
40 mL (3 tbsp) warm water
Combine all ingredients in the bowl of an electric mixer and beat on low speed until ingredients are combined. Beat at medium-high speed until stiff glossy peaks form, about 7-10 minutes.
*Meringue powder is available at bulk or cake-decorating supply stores.
