Difference between revisions of "Gingerbread Cookies Frosted with Royal Icing"
RealRecipes (talk | contribs) m (moved Cookbook:Gingerbread Cookies Frosted with Royal Icing to Gingerbread Cookies Frosted with Royal Icing: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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{{recipesummary|Cookie recipes|Makes about 3 dozen|Prep: 30-40 minutes<br>Then 15 minutes per batch|2}} | {{recipesummary|Cookie recipes|Makes about 3 dozen|Prep: 30-40 minutes<br>Then 15 minutes per batch|2}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of the United States|American cuisine]] | [[Vegetarian cuisine|Vegetarian Cuisine]] | [[Holiday Recipes|Holiday Recipes]] | [[Dessert|Dessert]] |
Gingerbread Cookies Frosted with Royal Icing | Gingerbread Cookies Frosted with Royal Icing | ||
| Line 6: | Line 6: | ||
==Ingredients== | ==Ingredients== | ||
| − | * Flourless [[ | + | * Flourless [[Cooking Spray|cooking spray]] |
| − | * 3¾ [[ | + | * 3¾ [[Cup|cups]] all-purpose [[Flour|flour]], plus extra for dusting |
| − | * 2 [[ | + | * 2 [[Teaspoon|teaspoons]] [[Baking Soda|baking soda]] |
| − | * 1½ teaspoons [[ | + | * 1½ teaspoons [[Ginger|ground ginger]] |
| − | * 1½ teaspoons [[ | + | * 1½ teaspoons [[Allspice|ground allspice]] |
| − | * 1 teaspoon [[ | + | * 1 teaspoon [[Salt|salt]] |
| − | * 8 [[ | + | * 8 [[Tablespoon|tablespoons]] (1 stick) [[Butter|unsalted butter]], at room temperature |
| − | * ¾ cup tightly packed [[ | + | * ¾ cup tightly packed [[Brown Sugar|dark brown sugar]] |
| − | * ½ cup [[ | + | * ½ cup [[Honey|honey]] |
| − | * 2 large [[ | + | * 2 large [[Egg|eggs]] |
| − | * [[ | + | * [[Royal Icing|royal icing]] |
==Procedure== | ==Procedure== | ||
| − | # Preheat [[ | + | # Preheat [[Oven|oven]] to [[Oven_temperatures|375°F]]. |
| − | # Lightly spray [[ | + | # Lightly spray [[Cookie Sheet|cookie sheets]] with cooking spray or line with parchment paper. |
| − | # [[ | + | # [[Sift|Sift]] together the flour, baking soda, ginger, allspice, and salt. Set aside. |
| − | # In a [[ | + | # In a [[Mixer|stand mixer]] fitted with the paddle attachment, cream together the butter, brown sugar, and honey on medium speed, about 2 minutes. |
# Add the eggs and mix until smooth and light, another 2 or 3 minutes. | # Add the eggs and mix until smooth and light, another 2 or 3 minutes. | ||
# Add the sifted dry ingredients and mix on low until the dough is evenly mixed. | # Add the sifted dry ingredients and mix on low until the dough is evenly mixed. | ||
| Line 32: | Line 32: | ||
# Use 5½-inch cookie cutters to cut out cookies. | # Use 5½-inch cookie cutters to cut out cookies. | ||
# Transfer cookies to prepared cookie sheets, spacing them about an inch apart. | # Transfer cookies to prepared cookie sheets, spacing them about an inch apart. | ||
| − | # [[ | + | # [[Bake|Bake]] the cookie until they are firm, about 10 to 14 minutes, depending on size. |
| − | # Transfer the cookies to [[ | + | # Transfer the cookies to [[Wire Rack|wire racks]] and let cool completely before decorating, if desired. |
# Bake the remaining dough in batches, as directed. | # Bake the remaining dough in batches, as directed. | ||
# Frost with royal icing. | # Frost with royal icing. | ||
Revision as of 17:34, 5 April 2012
| Gingerbread Cookies Frosted with Royal Icing | |
|---|---|
| Category: | Cookie recipes |
| Servings: | Makes about 3 dozen |
| Time: | Prep: 30-40 minutes Then 15 minutes per batch |
| Difficulty: |  |
| American cuisine | Vegetarian Cuisine | Holiday Recipes | Dessert
Gingerbread Cookies Frosted with Royal Icing
Ingredients
- Flourless cooking spray
- 3¾ cups all-purpose flour, plus extra for dusting
- 2 teaspoons baking soda
- 1½ teaspoons ground ginger
- 1½ teaspoons ground allspice
- 1 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- ¾ cup tightly packed dark brown sugar
- ½ cup honey
- 2 large eggs
- royal icing
Procedure
- Preheat oven to 375°F.
- Lightly spray cookie sheets with cooking spray or line with parchment paper.
- Sift together the flour, baking soda, ginger, allspice, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and honey on medium speed, about 2 minutes.
- Add the eggs and mix until smooth and light, another 2 or 3 minutes.
- Add the sifted dry ingredients and mix on low until the dough is evenly mixed.
- Turn the dough out on a lightly floured work surface.
- Pat into an even disk.
- Cover with plastic wrap and chill until firm, about 20 or 30 minutes.
- Roll out the dough to a ¼-inch thickness.
- Use 5½-inch cookie cutters to cut out cookies.
- Transfer cookies to prepared cookie sheets, spacing them about an inch apart.
- Bake the cookie until they are firm, about 10 to 14 minutes, depending on size.
- Transfer the cookies to wire racks and let cool completely before decorating, if desired.
- Bake the remaining dough in batches, as directed.
- Frost with royal icing.
