Gingerbread Frosting For Cookies Recipes

FROSTED GINGERBREAD COOKIES

Steps:

• In a large bowl whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt; set aside.
• Add butter, both sugars, and vanilla to the bowl of a stand mixer fitted with the paddle attachment; beat on medium-speed until light and fluffy; scraping down the sides of the bowl as needed, about 2 minutes. Add in the eggs, one at a time, beating well after each addition, continuing to scrape the sides as needed. Add the molasses and beat until combined. Reduce the mixer speed to low and slowly add dry ingredients, beating just until combined. Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least two hours (or up to one day).
• Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper; set aside.
• Roll the dough into 2" balls and arrange on prepared sheets, spacing them about 2 inches apart. Lightly press down on the center of each cookie. Bake, one sheet at a time, for 9-10 minutes, or until puffed and lightly golden.
• Remove pan from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat with all cookie dough. Once cool, frost with cream cheese frosting, top with sprinkles (if using), and serve.
• In the bowl of a stand-mixer fitted with the paddle attachment beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added, increase speed to medium-high and beat for 1-2 minutes. Add in lemon juice and lemon zest and beat for an additional minute. Once the cookies have completely cooled, spread the frosting over the top of each cookie and decorate with sprinkles, if desired.

AMAZING GINGERBREAD MAN FROSTING RECIPE MADE EASY

Steps:

• Sift the powdered sugar into a bowl.
• Add the corn syrup, milk, and extract.
• Whisk them until there are no lumps.
• In order to add the food coloring, divide it into bowls and mix the desired colors in each one. We recommend you use gel food coloring, as liquid would change the consistency of the mixture.

GINGERBREAD FROSTING FOR COOKIES

Steps:

• Place the confectioners' sugar in a bowl, and stir in the milk until smooth. Mix in the cinnamon, cloves, and ginger until thoroughly blended. Spread on cookies of your choice.

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.

GINGERBREAD COOKIES WITH ROYAL ICING

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 HOUSE FROSTING

Steps:

• Beat all ingredients except food colors until smooth enough to spread, beating in additional milk if needed. Leave most of frosting white; remove and tint small amounts of frosting with food colors for decorating front of house.

GINGERBREAD HOUSE ICING

Steps:

• In a large clean bowl, beat egg whites and cream of tartar with electric mixer at medium speed.
• Add powdered sugar in small amounts, mixing well on high speed after each addition.
• Beat on high speed 4-5 minutes or until mixture thickens.
• Refrigerate, covered, until ready to use.
• You may need to stir icing to soften before use.

GINGERBREAD COOKIES WITH BUTTERCREAM ICING

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine flour, baking soda, salt and spices; gradually add to the creamed mixture and mix well. Refrigerate for 2 hours or overnight., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. cookie cutter into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove from pans to cool on wire racks., For icing, beat confectioners' sugar, butter, extracts and flavoring in a bowl. Gradually stir in enough milk to achieve desired consistency. Frost cookies.

GINGERBREAD SNOWFLAKES WITH ICING THAT HARDENS

Steps:

• Set oven to 350 degrees F.
• Prepare ungreased baking/cookie sheet/s.
• In a large mixing bowl cream the butter with sugar until fluffy (about 3 minutes).
• Beat in molasses and water.
• In another bowl combine flour with ginger, baking soda, cinnamon, allspice and salt; add to the creamed mixture and mix until well combined.
• Cover the bowl and refrigerate for 1 to 1-1/2 hours or until easy to handle.
• Lightly flour a work surface.
• Roll out the chilled dough to 1/4-inch thickness.
• Using star-shaped cookie cutters dipped in flour (about 2-1/2 inches wide) cut out shapes.
• Place the dough stars onto prepared cookie sheet about 2-inches apart.
• Bake for about 10-12 minutes or until edges are firm.
• Remove to wire racks and cool.
• For the icing; in a bowl combine all icing ingredients until smooth and well combined.
• Transfer to a heavy small plastic bag, then cut a small hole in a corner of the bag.
• Pipe the icing around the edges of the cookies or as desired (the icing will harden upon standing).