Gingerbread Cookies
Yields: 30 to 40 cookies
Ingredients:
Cookie dough
• 2 tsp Yupik Organic Ginger Powder
• 1 ½ tsp Yupik Organic Cinnamon Powder
• ¼ tsp Yupik Ground Black Pepper
• ½ tsp Yupik Fine Mediterranean Sea Salt
• ¼ tsp ground cloves
• ⅛ tsp cayenne pepper
• ½ tsp vanilla extract
• ⅔ cup brown sugar
• 1 ½ tsp baking soda
• ¼ cup Yupik Organic Coconut Palm Sugar
• ⅓ cup Yupik Organic Ginger Slices, very finely chopped
• 12 tbsp unsalted butter, softened
• 2 cups all-purpose flour
• 1 egg, beaten Royal icing
• 3 cups confectioners’ sugar
• 6 tbsp egg white, or approximately 2 egg whites
• 1 tsp vanilla extract
Toppings
• 1 cup Yupik Cocoa Gems, Smarties or Mini Chocolate M&M’S
• ¼ cup Yupik Cotton Candy Sprinkles
Method:
Cookie dough
1. Preheat oven to 350 °F. Line 6 sheet pans with parchment paper. Sieve dry ingredients, including spices. Add the candied ginger.
2. Cream coconut palm sugar, brown sugar, butter, and 1 beaten egg. Incorporate the dry ingredients into the creamed mixture.
3. Rest the dough in a covered bowl at room temperature for 15 minutes. Roll dough to a ¼” thickness. Use a cookie cutter to create the shapes.
4. Place cookies on the lined sheet pans and in a freezer for 25 minutes. Bake the cookies for 13 minutes. Remove from the oven and cool on the pan. Royal icing Beat all the ingredients until combined. Use a spatula to transfer the icing to a piping bag.
Decoration
Cut the tip of the piping bag and decorate. Use the coated candies with the icing as an adhesive to create details.