GINGERBREAD COOKIES WITH ROYAL ICING
Molasses, ginger, allspice, cinnamon and cloves bring robust flavor to a classic holiday cookie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 60
Number Of Ingredients 15
Steps:
- In large bowl, beat butter, brown sugar, molasses and cold water with electric mixer on medium speed (or with wooden spoon) until well mixed. Mixture may look curdled. With wooden spoon, stir in remaining cookie ingredients until soft dough forms. Wrap with plastic wrap; refrigerate until firm, at least 2 hours.
- Heat oven to 350°F. Lightly spray cookie sheets with cooking spray. On floured surface, roll dough 1/8 inch thick.
- Cut dough with floured 3 1/2- by 2 1/2-inch gingerbread boy or girl cookie cutter or other cookie cutter. Place on cookie sheets 2 inches apart. Reroll dough, and cut additional cookies.
- Bake 10 to 12 minutes or until no indentation remains when touched. Immediately remove from cookie sheets to cooling rack. Cool cookie sheets 10 minutes between batches. Cool cookies completely, about 30 minutes.
- In medium bowl, beat meringue powder and cold water with electric mixer on medium speed until peaks form. Gradually beat in powdered sugar until soft peaks form, about 1 minute. Spoon icing into decorating bag fitted with medium round tip, and pipe over cookies. Sprinkle with sugar. Let stand about 5 minutes or until icing is set.
Nutrition Facts : Calories 60, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 5 g, TransFat 0 g
GINGERBREAD COOKIES WITH ROYAL ICING
Provided by Sandra Lee
Categories dessert
Time 1h28m
Yield 3 dozen (2-inch) cookies
Number Of Ingredients 13
Steps:
- For Gingerbread Cookies:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, blend all ingredients together and chill for up to 1 hour. Roll dough out on floured board about 1/8-inch thick. Cut desired shapes with cookie cutters and place onto sheet pan. Bake for 8 minutes in preheated oven.
- For Royal Icing:
- With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes till stiff and glossy. Add food coloring, if desired, and transfer to a pasty bag to pipe onto cookies.
GINGERBREAD COOKIES WITH ROYAL ICING
This gingerbread was created to be rolled, cut & painted. Found in The Washington Post. We're a household who love to decorate Christmas cookies so the Royal Icing recipe is appreciated. Tint the Royal Icing with gel or paste food coloring (available at craft stores or baking supply stores). Cookies can be stored at room temperature for 4 weeks. ***note - the dough needs an overnight chill in the fridge****
Provided by Busters friend
Categories Dessert
Time 40m
Yield 20-60 cookies
Number Of Ingredients 15
Steps:
- For the cookies: In a large bowl, combine the flour, baking soda, baking powder, salt, ginger, cloves and cinnamon until well mixed. Set aside.
- Using a stand mixer on low speed, blend the shortening and sugar. Add the molasses and eggs, then gradually stir in the flour mixture until combined. The dough will be sticky. Divide into quarters, shape into flattened disks, wrap in plastic and refrigerate overnight or up to 2 days.
- Position an oven rack in the middle and preheat the oven to 350 degrees. Cover a baking sheet with parchment paper or a Silpat liner.
- Lightly dust each disk with flour and place it between sheets of wax paper. Roll it 1/4-inch thick for chewy cookies or 1/8-inch thick for crisp cookies. Lift off and reserve the top layer of wax paper. Dip cookie cutters in flour and cut designs in the dough, leaving excess dough in place. Put wax paper back on top, slide a baking sheet under the lower sheet of wax paper and transfer the dough and baking sheet to the freezer for about 15 minutes, or until the dough is firm but not frozen.
- Transfer 1 sheet of dough, with the cold baking sheet still under it, to a work surface. Remove the top sheet of wax paper, lift up the dough and push the cutout cookies from behind to free them. Quickly place them on the prepared baking sheet.
- Bake small cookies for about 6 minutes, medium for 8 and large for 10 to 12, or until edges are light brown (baking time will vary, depending on thickness of dough). Let sit for about 2 minutes, then transfer to a rack to cool completely. If not iced immediately, they may be stored for 4 weeks in airtight containers at room temperature or wrapped in plastic and frozen.
- For the royal icing: Using a stand mixer on high speed, beat the confectioners' sugar, meringue powder, water and orange extract for about 5 minutes, or until stiff peaks form. Unless using immediately, place plastic wrap directly on the icing. To create different colors, transfer some icing to small bowls and add gel or paste food coloring.
Nutrition Facts : Calories 389.9, Fat 11.1, SaturatedFat 2.8, Cholesterol 18.6, Sodium 235.1, Carbohydrate 69.6, Fiber 1.1, Sugar 41.7, Protein 3.9
ROYAL ICING FOR GINGERBREAD COOKIES
Use this royal icing to decorate our Molasses-Gingerbread and Honey-Gingerbread cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 1/2 cups
Number Of Ingredients 2
Steps:
- Beat sugar, meringue powder, and a scant 1/4 cup water in the bowl of an electric mixer fitted with the paddle attachment on low speed until smooth, about 7 minutes. If icing is too thick, add more water, 1 teaspoon at a time; if too thin, beat icing for 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time. Use immediately or store in an airtight container at room temperature overnight; stir before using.
More about "gingerbread cookies with royal icing recipes"
GINGERBREAD COOKIES WITH ROYAL ICING RECIPE - FOOD & WINE
From foodandwine.com
Servings 30Total Time 5 hrs 30 mins
- In a medium bowl, whisk the flour with the baking soda, ginger, cinnamon, allspice, cloves and salt. In a large bowl, using a handheld electric mixer, beat the butter with the shortening and brown sugar at medium speed until light and fluffy, about 2 minutes. Add the molasses and egg to the butter mixture and beat until smooth. At low speed, beat in the dry ingredients until combined. Scrape the dough onto a large sheet of plastic wrap and pat it into a disk. Refrigerate until very cold and firm, at least 4 hours.
- Preheat the oven to 350°. Position the racks in the upper and lower thirds of the oven. Cut the dough in half; work with one piece at a time and keep the other refrigerated. On a lightly floured surface, roll out the dough 3/8 inch thick. Flour 3-inch cookie cutters to discourage the dough from sticking. Stamp out cookies as close together as possible and transfer them to baking sheets. Gather the scraps, pat them into a disk and refrigerate until firm. Bake the cookies for about 16 minutes, or until the edges are lightly browned; shift the pans from front to back and top to bottom halfway through baking. Let the cookies cool on the sheets for 10 minutes, then transfer them to wire racks to cool. Repeat with the remaining dough and scraps.
- In a large bowl, whisk the confectioners' sugar with the egg whites until moistened. Add the water and whisk until smooth. Decorate the cooled cookies with the icing, using a pastry bag with a small plain tip or using an offset spatula.
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