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1 cup unsalted butter, room temperature
1-¾ cup sugar
¼ cup fresh ginger, grated
½ cup molasses
¾ tsp white vinegar
5 cups sifted all purpose flour
1 tbsp ground white pepper
1-½ tsp baking soda
½ tsp ground cinnamon
Preheat oven to 325°F.
In the bowl of a stand mixer, beat together butter, sugar, and ginger on medium speed, until pale and fluffy, approximately 5 minutes.
In a separate bowl, whisk together the eggs, molasses, and vinegar. Slowly drizzle the wet ingredients into the butter mixture, scraping the bowl periodically in between.
Add flour, white pepper, baking soda and cinnamon, and blend on low speed until just combined.
Remove dough from mixer, and shape into a log, and chill, at least 1 hour.
To make cookies, cut 1 inch thick medallions of dough (from the log), and roll between two sheets of paper to ¼ inch thickness.
Dip cutter in flour to prevent it from sticking to the dough, press the cutter into the dough, and stamp out the cookie.
Wiggling the cutter a little while pushing down on the dough will help to separate the cookie cutout from the rest of the dough.
Transfer the cookies to a baking sheet lined with parchment.
Bake for 8 to 10 minutes until the cookies have puffed slightly, and the bottoms are golden brown.
Cool, and decorate with different coloured tubes of royal icing.