These gingerbread cookies are delicious and fun to make. You may use Royal Icing or Buttermilk Icing, both recipes provided below Gingerbread cookie recipe. Have fun making them and happy holidays!
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 1/2 teaspoons baking soda
- 1/4 cup hot water
- 1 cup molasses
- 5 1/2 cups all-purpose flour
- 1 1/2 tablespoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground allspice
- Parchment paper
- Royal Icing
- Buttermilk Frosting
- Assorted candies
- Assorted decorator sugar crystals
Preparation
- 1. Beat butter and sugar at medium speed with a heavy-duty electric stand mixer until fluffy.
- 2. Stir together baking soda and 1/4 cup hot water until dissolved; stir in molasses.
- 3. Stir together flour and next 4 ingredients. Add to butter mixture alternately with molasses mixture, beginning and ending with flour mixture. Shape mixture into a ball; cover and chill 1 hour.
- 4. Preheat oven to 350°. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut dough with a 4-inch gingerbread man-shaped cookie cutter. Place 2 inches apart on parchment paper-lined baking sheets.
- 5. Bake at 350° for 15 to 18 minutes. Let cool on baking sheets 2 minutes; transfer to wire racks. Cool completely (about 30 minutes).
- 6. Spoon Royal Icing into a small zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole; pipe faces on cookies, or spread cookies with Buttermilk Frosting. Decorate cookies as desired with candies and sugar crystals.
- Gingerbread Snowflake Cookies: Prepare recipe as directed, cutting dough with a 1- to 2 1/2-inch snowflake-shaped cutter. Place 2 inches apart on parchment paper-lined baking sheets. Bake at 350° for 13 to 17 minutes. Cool and decorate as directed. Makes: about 9 dozen. Hands-on time: 1 hr.; Total time: 4 hr., 50 min., including icing and frosting.
Ingredients
Preparation
- Beat first 2 ingredients and 6 Tbsp. water at low speed with an electric mixer until blended. Beat at high speed 4 minutes or until stiff peaks form. Add up to 2 Tbsp. additional water, 1/4 tsp. at a time, until desired consistency is reached.
Note: Use less water for a stiff icing perfect for attaching cookies to cake stands. Use more water for thinner icing suitable for piping delicate designs on cookies.
Buttermilk Frosting
Ingredients
1 (16-oz.) package powdered sugar
1 teaspoon vanilla extract
4 to 5 Tablespoons buttermilk
Preparation
- Beat butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Slowly beat in vanilla and 4 Tbsp. buttermilk. Increase speed to medium, and beat until smooth. If desired, beat in remaining 1 Tbsp. buttermilk, 1 tsp. at a time, until desired consistency is reached
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