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Gingerbread Cookies (soft & chewy cutouts) Recipe

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This recipe for Gingerbread Cookies (soft & chewy cutouts) is from Bradfield Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR THE COOKIES:
1 cup unsalted butter softened
1 cup granulated sugar
1 cup molasses
1 large egg
2 tablespoons white vinegar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
5 Cups All purpose flour Sifted
FOR THE FROSTING:
3 tablespoons meringue powder
4 cups powdered sugar
1 teaspoon vanilla extract
5 tablespoons water
Directions:
Directions:
MAKE THE COOKIES:
Beat butter, sugar, and molasses in a stand mixer (or very large bowl with a hand mixer) until smooth. Mix in the egg, then add the vinegar, baking soda, salt, and spices. Mix until combined (mixture may look a bit curdled, that’s normal.)
Mix in flour, 1 cup at a time, until dough forms. Divide dough into two sections.
Lay out a sheet of Reynolds Kitchens Parchment Paper with SmartGrid on your work surface. Add half the cookie dough and add a second sheet of parchment paper on the top. Use a rolling pin to roll the dough to 1/4″ thick, in between the pieces of parchment. Periodically, gently lift the parchment off the layer to make sure it’s not sticking. Repeat with second half of dough.
Chill the rolled out dough in the refrigerator for at least 30 minutes.
Preheat oven to 375°F. Line two cookie sheets with Reynolds Kitchens Parchment Paper with SmartGrid. Cut shapes from chilled dough, placing on the prepared pans. Chill another 10 minutes before baking.
Bake for 8-12 minutes, depending on cookie size. Re-roll any scraps of dough and re-chill and repeat.
Cool cookies completely before frosting.
MAKE THE FROSTING:
While cookies are cooling, make the frosting. Add meringue powder, powdered sugar, vanilla, and water to the bowl of a stand mixer. Beat until peaks form and it’s lost it’s glossy sheen, about 7-10 minutes. Add a bit more water as needed for piping consistency.
At this point you can color the frosting if you want, using food coloring. Frost cookies and top with sprinkles. (I used a small piping tip in a disposable pastry bag.) Let set for at least an hour before stacking.
Number Of Servings:
Number Of Servings:
Prep Time 20 minutes Cook Time 10 minutes Chill Time 30 minutes Total Time 30 minutes Yield 36 cooki
Personal Notes:
Personal Notes:
From Crazy For Crust
Be sure to cut thick enough if you like chewy!

 

 

 

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