Wednesday, December 23, 2009

Gingerbread cookies

I made about 6 dozen gingerbread cookies this year and they turned out so great, I thought I'd share the recipe I used, as well as the icing recipe. The trick was to roll out the dough thick, so the cookies stay soft.

The recipe comes from McCormick and can be found on All


3 cups flour
2 t. ground ginger
1 t. ground cinnamon
1 t. baking soda
1/4 t. ground nutmeg
1/4 t. salt
3/4 c. softened butter
3/4 c. firmly packed brown sugar
1/2 c. molasses
1 egg

  1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
  2. Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
  3. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.
I used the Royal Icing III by Veronica, also from All, after getting it to the right consistency, I spooned it into a resealable bag, fitted with a tiny round decorating tip.


3 cups confectioners' sugar
1/4 t. cream of tartar
2 egg whites, beaten


  1. In a bowl, sift together confectioners' sugar and cream of tartar. Using electric mixer, beat in 2 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape.

1 comment:

GramMO said...

And your pic for your counting book...31