Christmas is near, I got a craving for baking Gingerbread Cookies.
Happy Holiday!
Ingredients for Gingerbread Cookies
Ingredients for Icing
it is easier to make Gingerbread Cookies if you have an electric mixer and Gingerbread Cookie Cutter, but even if you don't have them you can still make Gingerbread cookies.
Mix together flour, ginger, baking soda, cinnamon, salt and cloves in a bowl.
Beat butter in a large bowl, add brown sugar, molasses and an egg. Beat until mixture is all combined.
Mix dry ingredients Separately then cobine with wet ingredients.
Divide dough in two or three parts, wrap them with plastic film and refrigerate them for over three hours.
Preheat oven to 375 F°(190 C°)
Lightly grease cookie sheets or use cookie sheet paper.
On a well-floured surface, roll the cookie dough and cut out the shapes of Gingerbread men.
Place cookies 2 inches apart.
For small Gingerbread cookies, 1/4 inch thickness; bake in preheated oven for 7-8 mins. For big Gingerbread cookies, 1/2 inch thickness; bake in preheated oven for 15 mins or until edges are light brown.
Cool cookies completely.
Decorating Gingerbread Cookies
Beat 1 egg white and 1/2 tsp of lemon juice together, adding 3/4 cup of confectioners sugar until the mixture holds stiff peaks.
Color the icing with food colors.
Use a small plastic sandwich bag for each color. Cut off the tip of the corner of the bag.
Decorate the Gingerbread cookies using colored icing.
The cookies can be stored at room temperature for 3 days,
or frozen up to 3 months.
Voilà,
Happy Holiday everyone!
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