Gingerbread Cookies with Royal Icing
How to Make Gingerbread Christmas Cookies with Homemade Royal Icing
3-Tier Cooling Rack for Cookies
Adjustable rolling pin
Christmas cookie cutter
Silicone Baking Mat
Needle Modelling Tool
Food paint palette
Royal icing piping bags
at room temperature
Clear vanilla extract
Gold and white food glitter
Black food pen
In a large bowl, whisk together the flour, cinnamon, ginger, baking soda, cloves, salt, and nutmeg.
In a stand mixer fitted with a paddle attachment (or by hand), beat the butter and sugar for 2 minutes on medium-high, until light and fluffy.et aside.
Add in the eggs, molasses, and vanilla, and beat on medium speed until combined.
Reduce the mix speed to low, and slowly add in the dry ingredient mixture until just combined.
Divide the dough into two equal parts, and shape them into balls. Flatten each ball into a 1-inch thick circle, and tightly wrap in plastic wrap.
Chill each dough disk in the refrigerator for 2 hours or overnight.
Prepare a baking sheet with parchment paper or a silicone liner, and preheat the oven to 350F.
Unwrap the dough, and on a lightly floured surface, roll the dough out evenly until it’s ⅛ of an inch thick. Cut out the desired shapes with cookie cutters, and transfer to the prepared baking sheets.
Before baking, place the baking sheet of cookie cutouts in the fridge and let chill for 5-10 minutes. This is so the cookies will keep their form and not spread out while baking.
Bake for 8-10 minutes. Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to completely cool.
Royal icing. In a large bowl, combine confectioner’s sugar and meringue powder.
Add warm water, one spoon at a time, while mixing on low speed.
Add vanilla extract, and continue mixing until the mixture is shiny.
Mix at high speed and beat for 5-7 minutes, and add desired colors.
Transfer to piping bag.
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