Gingerbread Cut-Out Cookies (With Piping Icing That Hardens)
October 25, 2011
"These make great gingerbread men cookies! No egg in this recipe and servings are only estimated"
- Serving Size: 1 (76.5 g)
- Calories 288
- Total Fat - 6.4 g
- Saturated Fat - 3.9 g
- Cholesterol - 16.3 mg
- Sodium - 141.5 mg
- Total Carbohydrate - 56.5 g
- Dietary Fiber - 0.7 g
- Sugars - 40.3 g
- Protein - 2.2 g
- Calcium - 30.1 mg
- Iron - 0.8 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Preheat oven to 350 degrees F, then lightly grease a large baking sheet.
In a large mixing bowl cream the butter with sugar and vanilla until fluffy (about 3 minutes).
Beat in molasses and water.
In another bowl combine flour with ginger, baking soda, cinnamon, allspice and salt; add to the creamed mixture and mix until well combined.
Cover the bowl and refrigerate for 1 to 1-1/2 hours or until easy to handle.
Lightly flour a work surface.
Roll out the chilled dough to about 1/4-inch thickness
Using cookie cutters dipped in flour cut into desired shapes.
Carefully using a spatula lift the cookies onto prepared cookie sheet about 2-inches apart, then bake for about 10-12 minutes or until edges are firm.
Remove to wire racks and cool.
For icing; in a bowl combine all icing ingredients until smooth and well combined. Transfer to a heavy small plastic bag, then cut a small hole in a corner of the bag. Pipe the icing around the edges of the cookies or as desired (the icing will harden upon standing).
Tips & Variations
No special items needed.