Consider gingerbread trees, which are simply triangles drizzled with lemony icing and sprinkled with sanding sugar, or gingerbread cookies laced with espresso powder and rolled in two kinds of sugar (granulated and confectioners) to give them a crinkly effect. Of course, no gingerbread gallery would be complete without basic cookies you can cut into all manner of shapes-from boys and girls to mittens and snowflakes-but that's just the beginning. There are so many ways to enjoy gingerbread this time of year, and we've pulled together 16 of our favorites for you to try right here. If you are making regular gingerbread cookies, use a spoon to drizzle this icing across the cookies.The unmistakable taste (and smell!) of gingerbread is a hallmark of the holiday season, but if you've been limiting your intake to gingerbread cookies and houses, allow us to open the door to a world of possibilities. Personally, I have found that it is sufficient to just make the above recipe (border icing). Border icing is, as it sounds, for border elements and needs to be a bit stiffer, whereas flood icing needs to spread easily before hardening. With cookie decorating you might have heard the terms “border” vs. If you are making gingerbread people, you will want to make multiple batches of this recipe and add food coloring. Mix above ingredients, mashing any sugar lumps out with a spoon. The good news is that you can totally make cookie decorating icing without it and it’s super simple! Ingredientsġ-1.5 tablespoons of milk or water (adjust this amount to 1.5-2 tablespoons to make “flood” icing see instructions below)ġ/2 teaspoon vanilla or other flavor extract (optional) Make icing (see below) and ice accordingly!Īs I mentioned above, using raw egg whites in icing kind of freaks me out. Do not overbake! Cool cookies on sheets 2 minutes then transfer to a wire rack. If you are making regular gingerbread cookies, simply lay the cookie rounds on the cookie sheets and pop into the oven.īake cookies until set in the center and dough barely retains an imprint when touched very gently with a fingertip, about 8-10 minutes. Repeat process until all dough is used up. Collect scraps and roll out between parchment and freeze as above. Cut gingerbread shapes and transfer shapes to sheet, spacing about ¾ inch apart. If you are making gingerbread people, remove one dough sheet and peel off top parchment sheet. Spray baking sheets with nonstick spray, or use a Silpat mat (these mats are the best they make cookie edges come out perfect every time). Place the cookie circles on parchment and freeze 15-20 minutes.Īdjust oven racks to upper and lower positions and heat to 350 degrees. Then I removed each slice, divided it into into 3 pieces, and rolled each piece into a ball, flattening until about 2-2.5 inches wide (just over 1/4” thick). I did this by flattening the dough into the bottom of my bowl then cutting 10 “slices” like a pie. If you are making regular gingerbread cookies, divide the dough into 30 pieces. Note: this refrigeration/freezing process is important! The dough will cut and release easier from the cookie cutters when very firm. You can also make the dough the day before and refrigerate sheets overnight. Leave dough between parchment layers and place in freezer until firm (about 15 minutes). If you are making gingerbread people, divide dough in half and roll out between two sheets of parchment until about 1/4” thick. (You can also follow this process with a hand mixer.) With machine running, gradually add molasses and milk process until dough is evenly moistened and forms a soft mass, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles fine meal, about 15 seconds. Process dry ingredients (flour through salt) in a food processor until combined, about 10 seconds. If you would like to print this recipe, I recommend you go to and plug this URL () into their PDF generator! GINGERBREAD COOKIES Ingredientsġ2 tablespoons (1 ½ stick) unsalted butter, softened but still cool, cut into 12 piecesģ/4 cup molasses (if you find yourself a little short, you can sub in corn syrup #speakingfromexperience)
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