Gingerbread Cookies With Two Types Of Gingerbread Cookie Frosting Recipes

GINGERBREAD COOKIE FROSTING

Steps:

• Sift the confectioners' sugar into a small bowl. Stir in enough milk to make a smooth but not too runny consistency. You may need to adjust with some more sugar. Divide this mixture into small containers, depending on how many colors you want. Color each small container with colors appropriate for the season, using as much food coloring as needed to create desired hues.

GINGERBREAD COOKIES WITH TWO TYPES OF GINGERBREAD COOKIE FROSTING

Steps:

• Heat oven to 375 F. Put cookie stamps in the freezer to chill, if using. Line two large baking sheets with parchment paper or a silicone baking mat. These cookies keep beautifully in an airtight container for several days.
• In the bowl of a stand mixer using a paddle attachment, or in a large mixing bowl using a hand-held mixer, cream together the butter, sugar, and molasses on medium speed. Beat the egg yolk into the creamed mixture. Scrape down the sides of the bowl to ensure that that the dough is thoroughly mixed.
• Sift the dry ingredients into the wet ingredients. Beat on low speed until the dough comes together.
• Turn the gingerbread cookie dough onto a lightly floured work surface. Knead until all the floury bits are mixed in.
• Flatten the gingerbread dough into a disk. Use a rolling pin to roll dough to 1/4 inch thickness. You only need to chill this dough if it's very soft.
• Use a cookie cutter or cookie stamps to cut out the cookies. Transfer the cookies to the prepared cookie sheet.
• Bake 8-10 minutes until just set. Remove to wire racks to cool fully.
• In a large bowl, using an electric mixer, or in the bowl of a stand mixer with the whip attachment, beat 2 tbs meringue powder into 1/4 cup cold water on medium-high speed until peaks form.
• Beat confectioners' sugar into the meringue until desired consistency is reached. Add more sugar for stiffer icing, or a droplet of water to soften icing consistency.
• Use a disposable 16-inch piping bag with a small round tip and lots of Christmas sprinkles to decorate cookies.
• Whisk the glaze ingredients together until they become a smooth, thin glaze. Add water if too thick. The glaze should have the consistency of maple syrup.
• Brush the glaze on the cooled cookies. Let glaze set fully before serving.