Biscuits en pain d’épices (2)


Note: Pas de gingembre en poudre dans cette recette…

Yield: 24


Gingerbread Cookies

  • 1/2 cup vegetable shortening or unsalted butter at room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 cup blackstrap molasses
  • 1 teaspoon vanilla extract
  • 1/4 cup (2 c. à table) grated fresh ginger
  • 3 cups all purpose flour
  • 1 teaspoon cinnamon
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon ground cloves

Royal Icing for Iced Gingerbread Cookies

  • 3 tablespoons meringue powder (available at cake stores and bulk stores)
  • 1/2 cup warm water
  • 4 1/2 cups icing sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • food colouring, as needed


Gingerbread Cookies

  1. Cream shortening (or butter) and sugar until fluffy and beat in egg and vanilla.
  2. Stir in molasses and grated ginger until evenly blended.
  3. In a separate bowl, combine remaining dry ingredients and add to molasses mixture, stirring just until dough comes together.
  4. Shape dough into 2 discs and chill for at least 2 hours before rolling.
  5. Preheat oven to 375 °F.
  6. On a lightly floured surface, roll out 1 disc to just over 1/8-inch thick.
  7. Cut out desired shapes and place on a parchment-lined baking sheet. (If using cookies as decoration, put a small hole where a string will go to tie it).
  8. Bake for 6 to 8 minutes until edges are firm to touch. Allow to cool completely.

Royal Icing for Iced Gingerbread Cookies


  1. Stir together all ingredients to blend, then beat with electric beaters on high speed until mixture is stiff, about 7 minutes. Tint portions of icing as desired.
  2. To store, keep icing tightly covered, with plastic wrap resting directly on surface of icing.


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