Festive Delight Gingerbread Cookie Wreath
Ingredients
- 370g all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp of Christmas mix spice
- 1/4 tsp salt
- 85g butter of choice
- 150g brown sugar
- 170g molasses
Preparation
Sift your dry ingredients together, set aside.
In a stand mixer, whisk together butter, sugar, and molasses together.
Add the dry ingredients.
Mix on medium/low until a smooth ball starts to form, do not over mix.
Add more flour if needed.
Wrap the dough and refrigerate for at least 2 hours.
Roll out dough onto parchment paper or a baking mat to 1/4” thick. Try to make the dough as even in thickness as possible.
Refrigerate the dough for 1 hour.
Preheat oven to 180c.
Cut out the cookies using cookie cutter set.
Transfer to parchment-covered baking sheets.
Bake for 12-15 minutes.
Remove from the oven and let fully cool before moving.
Decorate cookie pieces with royal icing.
Let dry completely.
Use stiff icing to attach the cookies.
