Gingerbread Cut-Out Cookies (With Piping Icing That Hardens)
Created by KittenCal on October 25, 2011
- Servings: 30
- Prep Time: 2h
- Cook Time: 10m
- Recipe #1382
Ingredients
- 1 cup butter, softened
- 1 to 1 1/4 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 cup molasses
- 1/4 cup water
- 5 cups all-purpose flour
- 2 1/2 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- ICING
- 3 3/4 cups confectioners’ sugar (sifted to remove small lumps)
- 1/4 cup water
- 1 1/2 teaspoons corn syrup (light)
- 1/2 teaspoon vanilla extract
How to Make
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Step 1: Preheat oven to 350 degrees F, then lightly grease a large baking sheet.
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Step 2: In a large mixing bowl cream the butter with sugar and vanilla until fluffy (about 3 minutes).
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Step 3: Beat in molasses and water.
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Step 4: In another bowl combine flour with ginger, baking soda, cinnamon, allspice and salt; add to the creamed mixture and mix until well combined.
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Step 5: Cover the bowl and refrigerate for 1 to 1-1/2 hours or until easy to handle.
How to Make
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Step 6: Lightly flour a work surface.
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Step 7: Roll out the chilled dough to about 1/4-inch thickness
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Step 8: Using cookie cutters dipped in flour cut into desired shapes.
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Step 9: 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.
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Step 10: Remove to wire racks and cool.
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Step 11: 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).