If you loved these Soft Gingerbread Cookies with Icing, check out more amazing Christmas delights! A Gingerbread Martini is a great no-fuss way to drink your dessert. If baking them early, they may be stored in an airtight container in the freezer for up to 2 months. Cookies are best if consumed within 7-10 days. Place wax paper between the cookie layers if stacking them. Cookie Storage:Įnsure the icing has hardened before transferring the cookies into storage containers. Allow the cookies to cool completely before decorating them with icing. Do not overbake if you want your cookies to remain soft.Īfter the cookies are done baking, place them on a cooling rack. Bake the cookies at 350 degrees for around 8 minutes or until the edges become lightly browned. Repeat the process with any scraps if it is still moist enough to make a smooth surface. Once the dough is chilled, roll the dough out over a light dusting of flour until at is around 1/4″ thick. Wrap the disks in plastic wrap before chilling. Ensure that you separate your dough into two separate balls and lightly press down so that it is disk-shaped. This will keep the cookie from spreading in the oven and looking like a blob instead of a gingerbread man. It is essential that you chill your dough for at least 1 hour prior to rolling it out. Needed Ingredients for Soft Gingerbread Cookies: A cooling rack is needed to transfer the cookies to after baking. I purchased this one this year and I’m wondering why I didn’t get one sooner. A good Silicone Pastry Mat makes the dreaded clean up so much easier. Nothing is worse than having your hard work ruined when the cookie crumbles from sticking to the pan. I highly recommend using parchment paper whenever making these cookies. A star or round biscuit cutter also works great for these. I used 3 different gingerbread men cookie cutters. To make these cuties, you will need to have your favorite cut-outs. I kept my icing white for the gingerbread men, but tripled the recipe so I would have enough to decorate my Sour Cream Cut-out Cookies. Gingerbread Cookies: 3 cups all-purpose flour teaspoon baking soda 1 teaspoons ground ginger teaspoon ground cloves teaspoon ground nutmeg 8. It dries perfectly and is great to work with for piping. I have been using this icing recipe since I was making cookies in elementary school. It requires minimal chilling in the refrigerator and it is really fun to make with the kids. The result is a nice, soft cookie that is easy to roll out with your favorite Christmas shapes. I worked on this recipe for a couple of days before I was happy with the results. Add decorator icing and candies to make a gingerbread man or enjoy them plain for a quick addition to your cookie platter. These Soft Gingerbread Cookies with Icing are so festive and easy for the holidays.
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