Ingredients:
Original recipe by RICARDO
For the cookies:
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680 ml (2 ¾ cups) all-purpose flour
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15 ml (1 tbsp) ground ginger
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A few drops of Royal Bourbon hot sauce, to taste
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10 ml (2 tsp) baking soda
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125 ml (½ cup) unsalted butter
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125 ml (½ cup) brown sugar
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60 ml (¼ cup) granulated sugar
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90 ml (6 tbsp) molasses
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1 egg
For the icing:
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180 ml (¾ cup) powdered sugar
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15 ml (1 tbsp) warm water
Preparation steps:
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Preheat the oven to 170 °C (325 °F).
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In a bowl, mix the flour, ginger, and baking soda.
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In a saucepan, melt the butter with the brown sugar, granulated sugar, and molasses.
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Make a well in the center of the dry ingredients and pour in the warm molasses mixture. Stir with a wooden spoon and add the egg. Add a few drops of Royal Bourbon hot sauce, to taste. Mix until a soft, non-sticky dough forms. Add a little flour if needed. Let the dough cool slightly.
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On a floured surface, roll out the dough and cut cookies with a cookie cutter. Place on a baking sheet and bake in the lower oven for 8–10 minutes without letting them brown.
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Let cool and decorate with icing or assorted candies.
Icing:
In a bowl, mix the water and powdered sugar. If needed, add warm water, 5 ml (1 tsp) at a time, until very smooth. Add food coloring if desired.