GINGERBREAD DOUGH
Steps:
- Whisk all the dry ingredients together thoroughly and set aside. Beat butter and brown sugar together in the bowl of a mixer on medium speed until fluffy. Add the eggs, molasses, and water and beat until well combined.
- Beat half of the flour mixture into the mixer until blended and smooth. Add the remaining flour mixture and then knead the dough until firm and manageable, but not dry. Add more flour if the dough is wet.
- Place the dough in a sealable container or zip-top bag in a cool place for up to 2 hours. If you make the dough ahead of time and refrigerate it, bring to room temperature before working the dough.
- When ready to roll out the dough, preheat the oven to 350 degrees F. Spray your cookie sheets with nonstick spray.
- Roll out dough and cut into desired shapes, working in small batches and keeping the remaining dough in an airtight container so that it does not dry out. Bake for 11 to 15 minutes, depending on the size of the pieces. The gingerbread will be light brown when it is done. Let cool before icing.
- Combine egg white and powdered sugar in a microwaveable bowl and microwave until the mixture reaches 160 degrees F. The best way to do this is to microwave the mixture on high power, stopping every 20 seconds to take the temperature; it will take about 2 minutes and 40 seconds, but cook time will vary based on microwaves. Make sure to use clean utensils each time you check the icing. The other option is to microwave the mixture for 45 seconds on high, but the consistency will not be as good.
- Beat on high speed until the icing cools and holds a stiff peak, about 2 minutes. If the icing needs to be thicker, add up to 2/3 cup more sugar; you will probably need to add about 1/3 cup more sugar. Food coloring can be added, if desired. Work with the icing in small amounts, keeping the remaining icing in an airtight container, as it will dry quickly.
- Beat all ingredients together in the bowl of a mixer until stiff peaks form. Food coloring can be added, if desired. Work with the icing in small amounts, keeping the remaining icing in an airtight container, as it will dry quickly. The icing can be re-beaten if necessary.
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 »
#60-minutes-or-less #time-to-make #course #cuisine #preparation #for-large-groups #rolled-cookies #desserts #european #kid-friendly #cookies-and-brownies #english #dietary #number-of-servings
You'll also love
Kingsley Emmanuel
[email protected]These cookies are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Sunil Kanchan
[email protected]I'm not sure what I did wrong, but my cookies turned out flat and hard. I'm going to try again using a different recipe.
Shahzad Akram
[email protected]These cookies are a bit time-consuming to make, but they're worth the effort. They're the perfect holiday treat.
mdrana Molla
[email protected]I love the way these cookies smell while they're baking. The whole house fills with the aroma of gingerbread.
Noah Mills
[email protected]These cookies are the perfect holiday treat! They're festive, delicious, and easy to make. I highly recommend them.
Mobile Rock
[email protected]I'm not a big fan of gingerbread, but I thought I'd give this recipe a try. I'm so glad I did! The cookies were delicious and I couldn't stop eating them.
Sameer Tharu
[email protected]These cookies are a great way to use up leftover gingerbread dough. I made a batch of gingerbread men and had some dough left over, so I decided to try this recipe. The cookies turned out great!
Tom Shupe
[email protected]Overall, I thought this was a good recipe. The cookies were tasty and festive. I'll definitely be making them again next year.
Kathy B
[email protected]The cookies didn't spread out very much in the oven. I'm not sure if I did something wrong or if that's just how this recipe is.
Margaret Nguli
[email protected]These cookies are a bit too sweet for my liking. I think I'll try reducing the amount of sugar next time.
Mir Lima
[email protected]The cookies were a bit too spicy for my taste, but I think that's just a personal preference. I'll try reducing the amount of ginger and cloves next time.
Momin Momin
[email protected]I love that this recipe uses molasses instead of corn syrup. It gives the cookies a much deeper and richer flavor.
AG
[email protected]These cookies were so easy to make, and they turned out beautifully! I'm not a very experienced baker, but I was able to follow the recipe easily and the cookies came out perfect.
New Station
[email protected]I'm not usually a fan of gingerbread cookies, but these ones changed my mind! They're the perfect balance of sweet and spicy, and the texture is amazing.
Jiya Samiya
[email protected]These gingerbread cookies are the perfect holiday treat! They're soft, chewy, and packed with flavor. I love the way the spices warm my mouth when I eat them.
Momin miya
[email protected]I made these cookies for a holiday party and they were a huge success! Everyone raved about how delicious and festive they were. I'll definitely be making them again next year.
Jazmin Chavez
[email protected]I've tried many gingerbread dough recipes before, but this one is by far the best. The dough was easy to work with and didn't stick to my hands or the rolling pin. The cookies baked evenly and held their shape perfectly.
Willie
[email protected]These gingerbread cookies were a huge hit with my family and friends! They loved the festive spices and the adorable shapes I cut out using cookie cutters. I'll definitely be making these again for Christmas.
Shazmeena Mustafa
[email protected]This gingerbread dough recipe was an absolute delight! The cookies turned out perfectly crispy on the outside and soft and chewy on the inside. I couldn't resist popping a few warm cookies straight out of the oven - they were heavenly!