Cut-Out Gingerbread Cookies Recipe
5 stars -
based on 1 vote
Tried it? Rate this Recipe:
|
Category: |
Category: |
| |
|
Gingerbread Cookie Dough |
|
Ingredients: |
Ingredients: ½ cup butter, softened
½ cup vegetable shortening
¾ cup lightly packed brown sugar
½ cup molasses
1 large egg
3 ½ cups flour
2 tsp ground ginger
1 tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
1 tsp baking powder
¼ tsp salt
|
|
Directions: |
Directions:Gingerbread Cookies:
In a medium bowl, cream butter, shortening, and sugar. Beat at high speed until light and fluffy.
Beat in molasses and then egg.
Add vanilla and mix well.
In a separate bowl, whisk flour, seasonings, baking powder, and salt together.
Add the dry mixture to the creamed mixture.
Mix on low speed until well blended. Depending on the moisture content of the butter, you may need up to ½ cup more flour to get a dough that is velvety smooth and not sticky. Add flour ¼ cup at a time only if needed.
Divide dough in half. For each section, roll dough ¼" thick between 2 sheets of parchment paper. Place rolled dough (with parchment paper) on a cake board or cookie sheet. Stack in the refrigerator for 1 - 2 hours.
Preheat oven to 350 degrees F.
One section at a time, peel parchment paper from the chilled dough. Use cookie cutters to cut desired shapes. Remove excess dough and carefully transfer the cut-out to a parchment paper-lined cookie sheet.
Keep cookie sizes the same per cookie sheet for even baking.
Gather cookie dough scraps into a ball. Re-chill dough as needed. Re-roll and cut out shapes until all dough has been used.
Bake cookies for 10 - 11 minutes depending on the size of the cookie. The edges should be lightly baked. Cool cookies on the baking sheet for one minute before transferring to a cooling rack. When completely cool, frost with Glazed Icing. |
| |
|
Glazed Icing |
|
Ingredients: |
Ingredients: Full Recipe:
2 lbs. powdered sugar, sifted
½ cup warm water, room temperature
½ cup light corn syrup
2 tsp Watkins Clear Vanilla extract
1 Tbsp. White AmeriColor Gel food coloring
Half Recipe:
1 lb. powdered sugar, sifted
¼ cup warm water, room temperature
¼ cup light corn syrup
1 tsp Watkins Clear Vanilla extract
½ Tbsp. White AmeriColor Gel food coloring
|
|
Directions: |
Directions:In a bowl, add ingredients; mix.
Let it sit for 15 minutes COVERED. It will crust over if left uncovered.
The consistency should be somewhat thick but thin enough to disappear after 10 seconds when folded over on itself.
If it's too thick, add drops of water at a time between stirs.
If it's too thin, add extra powdered sugar a couple of tablespoons at a time between stirs.
Split icing into separate cups with lids.
Add 1 drop of the desired color in cups and stir.
Adjust color as needed.
Pour into Wilton's squeeze bottles or piping bags.
Ready for decorating.
NOTE: This recipe is for piping around cookies, writing, and adding details.
For flooding consistency:
Split each of the piping colors just mixed into a 2nd set of bowls.
In the 2nd set of bowls, thin out the glaze with water little by little until it flows nicely without running off the cookie (10 seconds when folder over on itself).
TIP: Icing that is too watered down causes color bleed between different colors.
|
| |
|
Modified Glaze - (buttercream consistency) |
|
Ingredients: |
Ingredients: Tastes like buttercream, but is much more stable and dries packageable without losing its softness!
Per 1 cup of Thick Consistency Glaze:
Add 1 tsp of room temp butter, shortening, or solid coconut oil
Make sure ALL the fat is well incorporated
Depending on what you would like to do (flowers, writing…) you might need to either thin out your icing with some more flood consistency icing or water (icing is preferred because water and fat don’t mix well), or thicken it with more powdered sugar until you get a consistency that will hold petals, leaves, outlines or whatever else you’d like to do with it. DO NOT USE MORE FAT TO TRY AND THICKEN IT! I ONLY use this type of Glaze when you want to achieve texture. DO NOT flood with Modified Glaze.
This will take some practice to get a consistency that works.
|
|
Directions: |
Directions:
|
|
|
This recipe for Cut-Out Gingerbread Cookies is from