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Iced Gingerbread Cookies
Maple syrup rounds out the ginger in this classic holiday dough, which chills for half an hour before it is easy to roll and cut. Baked on a silicone sheet, the cookies come away clean and ready for a simple lemon icing.
- Total time
- 65 min
- Prep
- 20 min
- Cook
- 15 min
- Rest
- 30 min
Ingredients
Method
Heat the oven to 180°C (355°F).
In a Tupperware mixing bowl, beat the butter with the brown sugar and maple syrup until creamy, then add the egg.
Mix in the dry ingredients until a dough forms. Wrap in plastic and refrigerate for 30 minutes.
Roll out the dough on a lightly floured surface and cut out shapes with festive cutters.
Arrange on the Tupperware silicone baking sheet and bake for 15 minutes, or until golden. Let cool.
For the icing, whisk the egg white with the lemon juice, then sift in the powdered sugar gradually until smooth.
