Gingerbread Cookies
(from go panthers’s recipe box)
Prep time: 60 minutes
Cook time: 14 minutes
Serves 36 people
Categories: Christmas - Cookies
Ingredients
- Flourless cooking spray
- 3 3/4 cups all-purpose flour, plus extra for dusting
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground allspice
- 1 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 3/4 cup tightly packed dark brown sugar
- 1/2 cup honey
- 2 large eggs
- Royal Icing
- 2 large egg whites (or pasteurized egg whites)
- 1/8 teaspoon cream of tartar
- 2 1/2 cups confectioners' sugar, sifted
- Liquid or paste food coloring(s) as needed (optional)
Directions
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Preheat oven to 375 degrees. Lightly spray cookie sheets with cooking spray or line them with parchment paper.
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Sift together the flour, baking soda, ginger, allspice and salt. Set aside.
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In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar and honey on medium speed until smooth, about 2 minutes. Add the eggs and mix until smooth and light, another 2 to 3 minutes.
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Add the sifted dry ingredients and mix on low just until the dough is evenly mixed.
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Turn the dough out onto a lightly floured work surface, pat into an even disk, cover in plastic wrap and chill until firm, about 20 to 30 minutes.
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Roll out the dough to a 1/4-inch thickness. Use 5 1/2- inch cookie cutters to cut out cookies. Transfer the cookies to the prepared cookie sheets, spacing them about 1 inch apart.
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Bake the cookies until they are firm, about 10 to 14 minutes, depending on size of cutter used. Transfer the cookies to wire racks and let cool completely before decorating, if desired. Bake the remaining dough in batches as directed.
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Makes 24 to 36 cookies, depending on size of cutter.
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— Recipe from the Culinary Institute of America’s “Baking at Home with The Culinary Institute of America,” 2004
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In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low just until they become loose, about 1 minute. Add the cream of tartar and continue mixing on low until the whites become frothy, about 2 minutes.
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Gradually add the confectioners’ sugar with the mixer on low. Continue to mix until the icing holds a stiff peak and is dull in appearance, about 2 minutes. The icing is ready to use for piping lines.
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For flooding, or filling in an icing outline on a cookie, add a small amount of water to the frosting and mix until the icing reaches a looser consistency. If desired, divide the icing among smaller bowls and add coloring(s).
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To store icing for later use, clean the inner sides of the bowl or container to remove any drips. Place a dampened paper towel directly on the surface of the icing and then cover the bowl very tightly with plastic wrap. Refrigerate up to 5 days.
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Makes about 1 cup.
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— Culinary Institute of America