Gingerbread Cookies
When the kids and I make cookies for the holidays, there is one we always make, gingerbread cookies. I love the way white royal icing looks on the brown cookie. One bite, and it just feels like Christmas. It's fun to watch the kids get creative when decorating their little people.
Ingredients:
1 3/4 cups Flour
1/4 Salt
1 1/2 teaspoons Cinnamon
1/4 teaspoons Cloves
2 teaspoons Ginger
1/4 teaspoon nutmeg
1/2 cup Brown Sugar packed
1/4 cup Sugar
1/3 cup Butter
1/2 cup Molasses
2 Tablespoon Milk
1 teaspoon Vanilla
In the bowl of a standing mixer with the paddle attachment, add the butter and sugars to the mixer and mix for two minutes. (the sugar must be all the way incorporated to get the right consistency of dough)
Add the molasses and vanilla and continue to mix.
Add salt and spices to the mixer and continue on low speed.
Slowly add the flour into the mixer and add little bits of milk as it mixes until incorporated. You may not need all the flour so add slowly until it’s the right consistency.
Set dough on a lightly floured surface to roll out.
Preheat the oven to 350.
If you are brave enough to do this activity with children, take a second to let go of any exception you may have and pour a little something in your coffee! You got this.
I like to roll my dough out to about 1/2in thick. I feel like it helps them to stay soft.
I bake my cookies on a baking sheet (you guys know how I feel about Williams and Sonoma Goldtouch) lined with a silpat, and this will keep them from sticking.
Once I have all of my cookies cut out, and on my baking sheet, I place them in the freezer for a few minutes to get them good and cold again before I bake them. This will help them keep their shape while they are baking.
I don’t like my sugar cookies too crisp but nice a doughy; take the cookies out once they start showing some color on the edges. I usually bake them for 8-15 minutes, depending on how thick and big they are.
When my cookies are done, I allow them to cool on the baking sheet before moving them to the cooling rack. Because I underbaked them, they do not need to be immediately moved to the cooling rack.
They should cool completely before you frost them, or your icing will melt off. And after all that work, that’s a mess no one wants.
Royal Icing
4 cups Powder Sugar sifted
3 Tablespoons Meringue Powder (You can find this at the craft store or on amazon). If you don’t have meringue powder you can use 3oz egg whites and no water. You will first have to whip you whites until frothy and then add the powder sugar and vanilla.
9-10 Tablespoons room temp Water
1 teaspoon Clear Vanilla If you don’t have clear vanilla you can use regular. I like the clear because it keeps my white icing a true bright white. But is not going to make or break it.
Happy baking friend! I promise all your had work will pay off and that icing will wash out!
Cheers Babes
XOXO
