Gingerbread Cookies with Spice Cake
There are years when Christmas traditions take hold of us more than others, especially when our parties are more intimate.
So, this year I decided to make my famous gingerbread cookies with my kids. ☺️ I even revisited my recipe to include BBQ Quebec Cake spices.
You know, those famous spices with scents that remind you of Christmas, even in summer… 🥰 Although it’s cooler, cooking outside, filling your nostrils with the smell of the spice mix, watching the snowflakes fall and hearing your children laugh really creates a magical moment that you want to remember forever. Hoping that this recipe brings as much magic to your family as it does to mine! Ingredients :
- 3 tbsp Cake Spice
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 6 cloves
- 2 ¼ cups all-purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup butter, room temperature
- ⅓ cup packed brown sugar
- ⅓ cup molasses
- 1 egg
Preparation :
In a mortar or spice grinder (a clean coffee grinder will do the job just fine; just clean it by grinding raw rice in it before and after the process), grind the Gâteau spice, cinnamon, and cloves into a fine powder.
In a bowl, mix the powdered spices, flour, baking soda and salt with a whisk. Set aside.
In another bowl, beat the butter and brown sugar with a mixer or stand mixer until smooth. Add the molasses and egg and mix again. Add the dry ingredients in 3 additions, until well incorporated into the remaining batter.
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Divide the dough into 2 parts. Wrap each half in plastic wrap and refrigerate for 2 hours.
Preheat the grill to about 400°F, with an indirect zone in the center of the grill. Place an inverted cookie sheet over the indirect zone.
Take the two balls of dough out for a few minutes and using a rolling pin (or a wine bottle), roll them out to 0.5 cm (¼ in) thick.
Cut out shapes from the dough using a cookie cutter or a knife.
Arrange cookies on a parchment paper-lined cookie sheet.
Place the cookie sheet on the inverted baking sheet, then cook with the lid closed for about 10-12 minutes, rotating the sheet 180 degrees halfway through cooking. If cooking takes more than 10 minutes, monitor the condition of the cookies while avoiding opening the BBQ too often to keep it warm.
-
Let cookies cool for about 10 minutes, then transfer to a cooling rack until completely cooled. Decorate with royal icing (in a bowl, mix 1 egg white, 1 ¾ cups confectioners' sugar, and 1 tsp lemon juice), candies, and/or dip in melted chocolate.
Enjoy with milk and try to save 1 or 2 for Santa!
Happy BBQ everyone!
There are years when Christmas traditions take hold of us more than others, especially when our parties are more intimate.
So, this year I decided to make my famous gingerbread cookies with my kids. ☺️ I even revisited my recipe to include BBQ Quebec Cake spices.
You know, those famous spices with scents that remind you of Christmas, even in summer… 🥰 Although it’s cooler, cooking outside, filling your nostrils with the smell of the spice mix, watching the snowflakes fall and hearing your children laugh really creates a magical moment that you want to remember forever. Hoping that this recipe brings as much magic to your family as it does to mine!
Ingredients :
- 3 tbsp Cake Spice
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 6 cloves
- 2 ¼ cups all-purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup butter, room temperature
- ⅓ cup packed brown sugar
- ⅓ cup molasses
- 1 egg
Preparation :
In a mortar or spice grinder (a clean coffee grinder will do the job just fine; just clean it by grinding raw rice in it before and after the process), grind the Gâteau spice, cinnamon, and cloves into a fine powder.
In a bowl, mix the powdered spices, flour, baking soda and salt with a whisk. Set aside.
In another bowl, beat the butter and brown sugar with a mixer or stand mixer until smooth. Add the molasses and egg and mix again. Add the dry ingredients in 3 additions, until well incorporated into the remaining batter.
-
Divide the dough into 2 parts. Wrap each half in plastic wrap and refrigerate for 2 hours.
Preheat the grill to about 400°F, with an indirect zone in the center of the grill. Place an inverted cookie sheet over the indirect zone.
Take the two balls of dough out for a few minutes and using a rolling pin (or a wine bottle), roll them out to 0.5 cm (¼ in) thick.
Cut out shapes from the dough using a cookie cutter or a knife.
Arrange cookies on a parchment paper-lined cookie sheet.
Place the cookie sheet on the inverted baking sheet, then cook with the lid closed for about 10-12 minutes, rotating the sheet 180 degrees halfway through cooking. If cooking takes more than 10 minutes, monitor the condition of the cookies while avoiding opening the BBQ too often to keep it warm.
-
Let cookies cool for about 10 minutes, then transfer to a cooling rack until completely cooled. Decorate with royal icing (in a bowl, mix 1 egg white, 1 ¾ cups confectioners' sugar, and 1 tsp lemon juice), candies, and/or dip in melted chocolate.
Enjoy with milk and try to save 1 or 2 for Santa!
Happy BBQ everyone!