Gingerbread Cookies With Royal Icing Recipes

GINGERBREAD COOKIES WITH ROYAL ICING

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.

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 COOKIES

Steps:

• Preheat the oven to 350ºF. Whisk together your flour, baking powder, and baking soda. Set aside.
• Melt the butter and add it to your stand mixer.
• On low, add in the brown sugar, molasses, salt, cinnamon, ginger, nutmeg, and cloves and mix until combined.
• Let it cool for a few minutes.
• In the bowl of your stand mixer, once the mixture has cooled to about room temperature, add in the egg and whisk until combined.
• Switch to your paddle attachment and add in your flour mixture.
• Mix until the dough starts to form. Dough will still be slightly sticky.
• Divide the dough in half, form it into a rectangular shape, wrap it tightly with plastic wrap, and place it in fridge for at least 1 hour.
• Once the dough has been chilled, roll out the dough to ⅛"-¼" thickness on a clean, floured surface. The thinner you roll your dough, the crisper the cookies will be. If your dough gets sticky, you may need to reflour your dough (both sides) as you go.
• Flour your cookie cutters and cut out all your desired shapes.
• Bake on a parchment lined cookie sheet for 8-12 min or until the edges are slightly brown.
• Let the cookies cool completely for several minutes before removing them from the cookie sheet and placing them on a cooling rack to completely set. This will prevent them from cracking.
• Decorate your cooled cookies!

GINGERBREAD COOKIES WITH ROYAL ICING

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.

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.

ROYAL ICING FOR GINGERBREAD COOKIES

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.