Eleni’s Sugar and Gingerbread Cookies

gingerbread cookie recipe

Sugar Cookie Dough Recipe – (Makes 3 Dozen)

Ingredients:

1 ¾ flour 2 tsp. baking powder¼ tsp. ground nutmeg ½ cup butter1 cup sugar1 tsp. vanilla extract1 egg

Preheat oven to 325º F

Place flour, baking powder and nutmeg into a bowl, mix so ingredients are thoroughly distributed into flour.

In a mixing bowl, beat together the butter and sugar until pale and fluffy.  Add vanilla and beat, add in the egg and beat.

Gradually add the flour mixture, until well combined but not over mixed.

Cover dough with plastic wrap and refrigerate for several hours or overnight.

On a lightly floured work surface, roll out the dough to 1/8’’ thickness.

Using your cutters, cut out holiday shapes & lift the cookies to the baking sheets.

Gather up leftover dough, roll it out again and cut out more shapes.

Bake the cookies at 325º F for 14 minutes for a crispier cookie, or 350º F for 8 minutes for a softer baked cookie. Place them on a wire rack to cool.

Ginger Cookie Dough Recipe (Makes 3 Dozen) 

6 ounces unsalted butter

¾ cup dark brown sugar

¾ cup molasses

1 teaspoon salt

2 teaspoons cinnamon

2 teaspoons ground ginger

¼ teaspoon cloves

1 large egg

1 teaspoon baking powder

½ teaspoon baking soda

3 ½ cups Unbleached All-Purpose Flour

Preheat oven to 300º F

In a large bowl combine flour, baking powder and soda, and spices.  Whisk together until fully combined and set aside.

In a mixing bowl combine butter and sugar.  Beat until light and fluffy, about 3 minutes.

Scrape bowl and add molasses. Beat on speed 2 for 2 minutes.

Scrape bowl and add eggs and vanilla.

Scrape bowl and add flour mixture beating until just combined.

Refrigerate dough for 3 hours or overnight.

On a lightly floured work surface, roll out the dough to 1/8’’ thickness.  Using your cutters, cut out holiday shapes & lift the cookies to the baking sheets.

Gather up leftover dough, roll it out again and cut out more shapes.

Bake cookies at 300º F for 14 minutes for a crisper cookie, or 350º F for 8 minutes for a softer baked cookie.

Place them on a wire rack to cool.

Royal Flood Icing

3 oz. pasteurized egg whites1

tsp. vanilla extract

4 cups confectioners’ sugar

1.  In a large mixing bowl combine the egg whites and vanilla and beat until frothy.

2.  Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny.

3. Turn speed up to high and beat until mixture forms stiff, glossy peaks.

4. This should take approximately 5 to 7 minutes.  Add food coloring, if desired.

5.  For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired.

6.  Store in airtight container in refrigerator for up to 3 days.* For stiff “outlining” icing: Take a quarter of the icing & set aside.  Use mixer or by hand slowly add confectionary sugar.  Get the icing just stiff enough to create a line that traps the looser flood icing.

Decorating TIPS

1. Use stiff royal icing to outline cookie shape. Don’t have a pastry bag? Cut a sandwich bag corner, place frosting into bag & tie at the end with a rubber band.

2. Cookies take time and patience to decorate, don’t wait until the night before your celebration! The royal icing frosting takes approximately 8-24 hours to set up fully and be firm to the touch.

3. Finding the right cookie cutter can be tough, shop Cakegallery.com for a full assortment of holiday cookie cutters & all baking needs!

4. When flooding a cookie, use an off-set spatula to spread the icing to the edges of the cookie shape. Use a toothpick to pop any visible air bubbles in the icing.  TIPS: When icing a cookie with different colors, be sure to let certain areas set and dry (sometime overnight) before adding the finishing touches of color and design.

5. Bake cookies frozen to keep their shape defined!

*For Eleni’s full story, Click Here