Indulge in the delightful aroma of freshly baked gingerbread cookies, a classic holiday treat that brings warmth and cheer to any occasion. These delectable cookies, with their distinctive spicy flavor and chewy texture, are elevated to a new level of indulgence with the addition of a sweet and glossy royal icing, transforming them into edible works of art.
This comprehensive article presents a collection of gingerbread cookie recipes, each offering a unique twist on this beloved classic. From traditional recipes passed down through generations to innovative variations that incorporate modern flavors and techniques, there's a recipe here to suit every taste and skill level.
Whether you're a seasoned baker or just starting out in the kitchen, you'll find detailed instructions and helpful tips to guide you through the process of creating these delicious cookies. Along with the gingerbread cookie recipes, you'll also discover a variety of royal icing recipes, providing you with options for different consistencies, colors, and flavors, allowing you to customize your cookies to perfection.
These gingerbread cookies with royal icing are not only a delightful treat to enjoy during the holiday season but also make wonderful gifts for friends, family, and neighbors. With their festive appearance and irresistible taste, they're sure to bring joy and merriment to any gathering. So gather your ingredients, preheat your oven, and embark on a delightful baking adventure that will fill your home with the sweet scent of gingerbread and holiday cheer.
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
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
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.
Tips:
- Use high-quality ingredients, especially the spices. Freshly ground spices will give your gingerbread cookies the best flavor. - Chill the dough before rolling it out. This will help the cookies keep their shape and prevent them from spreading too much in the oven. - Don't overwork the dough. Overworking the dough will make the cookies tough. - Bake the cookies at a moderate temperature. A lower temperature will help the cookies bake evenly and prevent them from burning. - Let the cookies cool completely before decorating them. This will help the royal icing set properly. - If you're having trouble getting the royal icing to the right consistency, add a little more powdered sugar or water until it reaches the desired consistency. - Be creative with your decorations! You can use sprinkles, edible glitter, candy, or anything else you like to decorate your gingerbread cookies.Conclusion:
Gingerbread cookies are a delicious and festive treat that can be enjoyed by people of all ages. With a little planning and effort, you can make beautiful and delicious gingerbread cookies that will be the hit of your next holiday party. So get creative and have fun!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love