Decorative Ginger Cookies Recipes
DECORATED GINGERBREAD COOKIES
Provided by Food Network
Categories dessert
Time 2h40m
Yield about 60 large cookies
Number Of Ingredients 16
Steps:
- For the dough, add the dry ingredients (except sugar) to a mixing bowl and stir well to combine. Beat the butter and sugar, adding one egg at a time. Continue beating until the mixture is smooth. Beat in half the flour mixture, then stop and scrape the bowl and beater(s). Beat in the molasses, scrape again, and beat in the remaining flour mixture, just until combined.
- Divide the dough into several pieces and press each piece into a rectangle about 1/4 inch thick between 2 sheets of plastic wrap. Chill the dough for at least one hour or until firm.
- Set the racks in the middle upper thirds of the oven and preheat to 350 degrees F.
- Roll the dough, one piece at a time, on a floured surface, just to make the dough flat and even, but not much thinner. Cut with floured cutters and arrange on the pans an inch or two apart. Repeat with the remaining dough. Reroll the scraps immediately; or press together, chill and reroll later. Bake the cookies for about 10 minutes, until firm when pressed with a fingertip.
- Cool the cookies on the pans. Meanwhile for the icing, combine confectioners' sugar and egg whites in a mixing bowl and beat by machine until combined. Add the lemon juice or vinegar and continue beating until fluffy. Divide the icing into several small bowls and add coloring. Keep plastic wrap pressed against the surface of the icing to prevent a crust from forming. Use a paper cone or the snipped end of a plastic bag to pipe icing on the cookies. Use the raisins and other decorative ingredients to accent the icing
GINGERBREAD CUTOUT COOKIES
Our two boys linger around the kitchen when these homemade gingerbread cookies are baking. I make this gingerbread cookie recipe throughout the year using a variety of cookie cutters. —Christy Thelan, Kellogg, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Tint some of the frosting red and some green; leave remaining frosting plain. Decorate cookies.
Nutrition Facts : Calories 77 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
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