Hi everyone! Today’s post is all about these super cute gingerbread cookies!
I love these gingerbread cookies.They are full of yummy spices and molasses, which I love. They smell delicious when they bake, like cloves and nutmeg.
I had a great time with Zoe decorating these! The piping takes a little bit of time to get used to, but in the end, Zoe and I had the hang of it. By the way, this recipe is from a Cook’s Country magazine.
3 cups of all purpose flour
3\4 cup of brown sugar (The recipe says dark brown sugar, but any kind will work.)
1 tablespoon of ground cinnamon
1 tablespoon of ground ginger
3\4 teaspoon of baking soda
1\2 teaspoon of ground cloves
1\2 teaspoon of salt
12 tablespoons of butter, melted and cooled to room temperature
3\4 cup of molasses
2 tablespoons of milk
How to make them
Put flour, sugar, cinnamon, ginger, baking soda, cloves and salt in food processor and process until combined. Add melted butter, molasses and milk until it forms a soft dough.
Spray counter with baking spray with flour (If you don’t have this, just use a silicone mat. That’s what I did.) and knead dough until it forms a cohesive lump. Divide the dough in half, and form it into five inch disks and put them in the fridge for one to twenty four hours.
Preheat oven to 350° F. Line two cookie sheets with parchment paper. Roll dough between two sheets of parchment paper until it is 1\4 inch thick. Using a gingerbread cookie cutter, cut out cookies and spread them on the sheet about 3\4 inch apart.
Bake the cookie for 9 to 11 minutes (I baked mine for nine.) or until they are puffy and just set around the edges. Let cool on sheet for 10 minutes, then cool on wire rack before frosting.
2 large egg whites
2 2\3 cups powdered sugar
Whip the egg whites and sugar on low for 1 minute. Then increase speed until gloss and forms soft peaks. Transfer to pastry bag and frost cookies. Let icing harden on cookies before serving.