Making & Decorating Gingerbread Cookies
Source of Recipe
marthastewart.com
List of Ingredients
Gingerbread cookies are beloved not only for their distinct spicy taste but for the seemingly infinite ways in which they may be shaped and decorated. Martha Stewart Living television chef Amanda Graff dresses up classic gingerbread boys and girls for the holidays with pockets, bow ties, and mops of hair—all highlighted with white royal icing.
If you plan on using your gingerbread boys and girls as Christmas tree ornaments, make a small hole with a toothpick at the top of each cookie before baking.
From seasonal menus to festive decorations, find great ideas on our Holidays channel.
Visit the Recipe Finder for the Gingerbread Cookie recipe.
PRINTABLE FILES
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Gingerbread cookie template:
http://a444.g.akamai.net/7/444/703/20001219171148/www.marthastewart.com/images/pdf/tvs5459ab_gingerbread.pdfRecipe
Basic Gingerbread Cookies
Makes about 24 six-inch gingerbread people
6 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 pound (2 sticks) unsalted butter, room temperature
1 cup dark-brown sugar, packed
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground black pepper
1 1/2 teaspoons salt
2 large eggs
1 cup unsulfured molasses
Currants
Royal Icing
1. In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in thirds, and wrap in plastic. Chill for at least 1 hour.
3. Heat oven to 350°. Line baking sheets with Silpats (French nonstick baking mats; see sources). Set aside. On a lightly floured work surface, roll dough 1/8-inch thick. Cut into gingerbread boys and girls. Transfer to prepared baking sheets.
4. Cut out desired decorations (see template), and place on cookies. Press currants into dough to create eyes and buttons. Roll a piece of dough into a ball and pass through a clean garlic press to create hair. Attach hair to heads. Bake until crisp but not darkened, about 20 minutes. Let cookies cool on wire racks.
5. Decorate with Royal Icing. *
Note: When making very large cookies, use two spatulas to transfer cutout dough to baking sheets, or roll dough directly onto the baking sheet. Press cutter into the dough, and remove the excess before taking away the cutter.
*Royal Icing
Makes about 2 1/2 cups
2 large egg whites, or more to thin icing
4 cups sifted confectioners' sugar, or more to thicken icing
Juice of 1 lemon
1. Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.
Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.
NOTE: You can buy Meringue Powder from a craft store or cooks shop and then you don't need to worry about raw eggs. I've used this and it works perfectly. -Stella
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