msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet’s Gingerbread Cookies
Yield ≈ 48 cookies (3")
3/4 C. Packed Brown Sugar
1 Stick Butter, Softened
2 Large Eggs
3 3/4 C. All-Purpose Flour, Plus More For Dusting The Work Surface
1 1/2 Tsp. Baking Soda
1/2 C. Molasses
2 Tsp. Ground Ginger
1/2 Tsp. Ground Cinnamon
1 Tsp. Ground Nutmeg
1/2 Tsp. Salt
Using a stand mixer on low speed, beat the sugar and butter until completely combined and fluffy.
Add the eggs and molasses and mix well.
In lg. mixing bowl combine the flour, ginger, baking soda, cinnamon, nutmeg, and salt.
Add the dry ingredients to the butter mixture and mix completely.
Remove the dough from the bowl.
Divide into 3 equal amounts.
Place each piece in a zip-top bag (or wrap each piece in plastic wrap) and flatten; place in the refrigerator until firm, about 1 hour.
Line cookie sheets with parchment paper.
Allow the dough to sit at room temperature for about 15 minutes, until pliable.
Use one bag of dough at a time and roll out on a floured work surface until about 1/8-inch thick.
Cut out with favorite-shaped cookie cutters dipped in flour.
Using a spatula, transfer the cookies from the board to the prepared cookie sheets.
Repeat with remaining dough.
Chill, re-roll, and cut out the scraps.
Bake at 350°F for 10 min. (rotate pans and switch shelves halfway through baking), until just beginning to brown at the edges.
Transfer to wire racks to cool.
Royal Icing
1 lb. Confectioners sugar
1 - 2 TBSP. Dried egg-white powder
6 TBSP. Water
Food color, as desired
Vanilla Extract or Vanilla Paste - to taste - Optional
In a medium bowl using a hand-held electric mixer on low speed, beat the confectioner's sugar, egg-white powder, and water until combined.
Add desired food color.
Increase the speed to high and beat, scraping down the sides of the bowl often, until very stiff, shiny, and thick enough to pipe; 3 - 5 minutes. (The icing can be prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surfaces, and refrigerated.)
To outline the cookies: use a pastry bag fitted with a tube with a small writing tip about 1/8 inch wide (such as a No. 7 tip, it may be difficult to squeeze the icing out of smaller tips).
If necessary, thin the icing with a little warm water.
Fill the pastry bag with icing:
Fold the top of the bag back to form a cuff and hold it in one hand. (Or place the pastry bag in a tall glass and fold the top down over the glass to form a cuff).
Using a rubber spatula, scoop the icing into the bag.
Unfold the cuff and twist the top of the bag closed.
Squeeze the icing down to fill the tube.
Gently squeeze the bag to carefully outline the cookie.
You can add faces, clothes, decorative accents (add using icing as glue).
OR
After the edge icing is dry, you can flood the inside by squeezing icing onto the middle of the cookie and carefully spread with a spatula to edge piping.
You can add decorative accents (such as colored sugar, sugar eyes, sugar dots, sprinkles, etc.) to wet icing.
This icing hardens and stays shiny.
Yield ≈ 48 cookies (3")
3/4 C. Packed Brown Sugar
1 Stick Butter, Softened
2 Large Eggs
3 3/4 C. All-Purpose Flour, Plus More For Dusting The Work Surface
1 1/2 Tsp. Baking Soda
1/2 C. Molasses
2 Tsp. Ground Ginger
1/2 Tsp. Ground Cinnamon
1 Tsp. Ground Nutmeg
1/2 Tsp. Salt
Using a stand mixer on low speed, beat the sugar and butter until completely combined and fluffy.
Add the eggs and molasses and mix well.
In lg. mixing bowl combine the flour, ginger, baking soda, cinnamon, nutmeg, and salt.
Add the dry ingredients to the butter mixture and mix completely.
Remove the dough from the bowl.
Divide into 3 equal amounts.
Place each piece in a zip-top bag (or wrap each piece in plastic wrap) and flatten; place in the refrigerator until firm, about 1 hour.
Line cookie sheets with parchment paper.
Allow the dough to sit at room temperature for about 15 minutes, until pliable.
Use one bag of dough at a time and roll out on a floured work surface until about 1/8-inch thick.
Cut out with favorite-shaped cookie cutters dipped in flour.
Using a spatula, transfer the cookies from the board to the prepared cookie sheets.
Repeat with remaining dough.
Chill, re-roll, and cut out the scraps.
Bake at 350°F for 10 min. (rotate pans and switch shelves halfway through baking), until just beginning to brown at the edges.
Transfer to wire racks to cool.
Royal Icing
1 lb. Confectioners sugar
1 - 2 TBSP. Dried egg-white powder
6 TBSP. Water
Food color, as desired
Vanilla Extract or Vanilla Paste - to taste - Optional
In a medium bowl using a hand-held electric mixer on low speed, beat the confectioner's sugar, egg-white powder, and water until combined.
Add desired food color.
Increase the speed to high and beat, scraping down the sides of the bowl often, until very stiff, shiny, and thick enough to pipe; 3 - 5 minutes. (The icing can be prepared up to 2 days ahead, stored in an airtight container with a moist paper towel pressed directly on the icing surfaces, and refrigerated.)
To outline the cookies: use a pastry bag fitted with a tube with a small writing tip about 1/8 inch wide (such as a No. 7 tip, it may be difficult to squeeze the icing out of smaller tips).
If necessary, thin the icing with a little warm water.
Fill the pastry bag with icing:
Fold the top of the bag back to form a cuff and hold it in one hand. (Or place the pastry bag in a tall glass and fold the top down over the glass to form a cuff).
Using a rubber spatula, scoop the icing into the bag.
Unfold the cuff and twist the top of the bag closed.
Squeeze the icing down to fill the tube.
Gently squeeze the bag to carefully outline the cookie.
You can add faces, clothes, decorative accents (add using icing as glue).
OR
After the edge icing is dry, you can flood the inside by squeezing icing onto the middle of the cookie and carefully spread with a spatula to edge piping.
You can add decorative accents (such as colored sugar, sugar eyes, sugar dots, sprinkles, etc.) to wet icing.
This icing hardens and stays shiny.
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