We were totally tickled by realizing that many mainstream gingerbread cookie recipes include black pepper to give the spice blend more depth. We set to work over the weekend, made a gazillion cookies and decorated our little gallery of gingerbread people, stockings, snowflakes while listening to Christmas music. It was outrageously idyllic (super hyggeligt!). Be prepared: That's what this wholesome gingerbread cookie recipe will do to you and your surroundings!
Adapted from a recipe by Martha Stewart
- 6 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 cup dark-brown sugar
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon finely ground black DRØM Pepper
- 1 1/2 teaspoons salt
- 2 large eggs
- 1 cup unsulfured molasses
- 3 cups icing sugar
- 2 egg whites
- 1 teaspoon vanilla extract
Makes about 16 large cookies
In a large bowl sift together first three ingredients.
With your electric mixer, cream the softened butter and sugar. Add the spices, then the eggs and molasses. Carefully add flour mixture and combine at a low speed. Divide the dough into thirds; wrap each in plastic and refrigerate for about 1 hour.
Preheat oven to 350ºF. Roll out dough on a lightly floured work surface (or between two pieces of parchment paper) to 1/8 inch thick. Cut with your favourite cookie cutters. Space 2 inches apart on baking sheets lined with parchment paper and refrigerate for about 15 minutes.
Bake cookies until crisp but not dark, approximately 8-10 minutes. Let cool on on wire racks.
Meanwhile, make the icing. Combine the egg whites and vanilla and beat until frothy. Add icing sugar gradually and mix carefully until the sugar is incorporated and the mixture is shiny, approximately 5 minutes. Decorate to your heart's content!