In a bowl, combine flour, ginger, baking soda, cinnamon, nutmeg and salt. Set aside.
In another bowl, cream butter, brown sugar and molasses with an electric mixer for about 2 minutes. Add the egg and mix well. At low speed or with a wooden spoon, add the dry ingredients until the dough is smooth.
Shape the dough into two discs with your hands. Cover with a plastic wrap and refrigerate for one hour.
With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line one or two baking sheets with parchment paper or a silicone mat.
On a lightly floured surface, knead a disc of dough with both hands for about 1 minute. Roll out the dough into a 3-mm (1/8-inch) thick sheet. Cut the cookies using the cookie cutter of your choice. Place cookies of the same size on the same baking sheet as the baking time may vary.
Bake one sheet at a time for about 8 minutes or until the outline of the cookies is lightly browned. Let cool completely.
In a bowl, gently beat the egg white and icing sugar with an electric mixer for about 2 minutes or until smooth.
Decorate your cookies with a pastry bag fitted with a small plain tip or with a knife.
This recipe is from My Lil’ Ricardo
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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.