Classic Gingerbread CookiesFrom fireraven 5 years ago
- 3 c AP flour shopping list
- 2 tsp ground ginger shopping list
- 1 tsp baking soda shopping list
- 1 tsp ground cinnamon shopping list
- 1/2 tsp salt shopping list
- 1/4 tsp ground cloves shopping list
- 2/3 c butter, softened shopping list
- 3/4 c packed brown sugar shopping list
- 1/2 c molasses shopping list
- 1 egg shopping list
- Royal icing (see below) shopping list
- powdered sugar icing (see below) shopping list
- decorative candies shopping list
How to make it
- Stir together flour, ginger, baking soda, cinnamon, salt and cloves in a med bowl. Set asides
- Beat butter in a large bowl on med to high for 30 seconds. Add brown sugar and molasses. Beat until combined, scrapping sides of bowl occasionally. Beat in egg. Beat in flour mixture on low speed until mixture is combined. Divide dough in half. Cover and chill for about 3 hours or until dough is easy to handle.
- Preheat over to 375F. Lightly grease cookies sheets or line with parchment paper; set aside. Roll each portion of dough to 1/4 inch thickness on a well-floured surface. Cut out shapes with a lightly floured person cookies cutter. Place cutouts 2 inches apart on prepared cookies sheets.
- Bake in preheated over for 7-8 mins or until edges are light brown. Cool on cookie ssheets on wire rackes for 1 min. Transer cookies to wire racks and cool completely.
- Decorate with icing and decorative candies if desired.
- To Store: Place undecorated cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temp for 3 days or freeze upto 3 months. Thaw cookies if frozen, and decorate.
- ROYAL ICING (dries hard, nearly flavorless)
- Stir together 2 cups powdered sugar and 4 tsp meringe powder in a med bowl. Add 3 tbs cold water. Beat with mixer on low until combined. Beat on med to high for 5-8 mins or until icing is very stiff. (if to stif add more water 1/2 tsp at a time, to make an icing of piping or spreading consistency.) If desired, divide icing into portions and tint each with a differ paste food coloring. Decorate cookies at once. Keep remaining icing covered when not in use.
- POWDERED SUGAR ICING (soft, flavorful)
- Stir together 2 cups powdered sugar; 2 to 3 tbs milk, lemon juice or orange juice and 1/2 tsp vanilla in med bowl to make an icing of piping or spreading consistency. If desired, divide icing into portions and tint each with a differ paste food coloring. Decorate cookies at once. Keep remaining icing covered when not in use.
The Cookfireraven Genesee, PA
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