INGREDIENTS
Unsalted butter - 100gram
Light or dark brown sugar - 100g
Molasses/coloring(choco brown) - 2 teaspoon
Egg - 2 nos
Vanilla extract - 2 teaspoon
All purpose flour - 300 gram
Baking side - 1 teaspoon
Salt - 1 teaspoon
Ground ginger - 1 and a half teaspoon
Ground cinnamon - 1 and a half teaspoon
ICING DECO
Icing sugar (sifted) - 200gram
Milk - 2 tablespoon
Vanilla extract - 1 teaspoon
STEPS
Add in butter and sugar into cooking pot and beat until we'll creamed
Temp - 0
Time - 1minuted 30 sec
Speed - 4
2. Add molasses and beat until combined
Temp - 0
Time - 30sec
Speed - 4
3. Stir in egg and vanilla extract, mix well.
Temp - 0
Time - 20sec
Speed - 15 sec
4. In a separate bowl, mix in flour, baking powder, salt and spices. Mix well then gradually add into the pot until comete combined.
Temp - 0
Time - 3 min
Speed - 3
5. Scrape dough and remove from pot the. Roll into a ball (it will be sticky, use a spatula) wrap completely in a plastic wrap and refrigerate overnight.
4. Flour a clean surface and lightly flour the dough as well.
5. Use a rolling pin to roll the dough to quarter inch thickness and use cookie cutter and transfer to parchment paper.
6. Preheat oven to 175 c, and bake for 10 min
7. Allow cookies to cool on baking sheet for at least 5 minute then transfer to a cooling rack to cool completely before decorating.
8 once cookies have cooled, prepare for frosting and decorate.
ICING
Combine icing sugar(sifted) , 2 tablespoon of milk and vanilla extract in a medium sized bowl and stir until combined. If frosting is too thick add more milk a out a teaspoon at a time, until frosting is thick but pipe able. If you accidentally add to much milk add more icing sugar until desired texture.
2. Allow frosting on cookies to harden before enjoying.