Festive Gingerbread Cookies


Recipe & picture courtesy of Shape

Serves 4

  • 1 1/4 cups all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1/4 cup lightly salted butter
  • 1/2 cup molasses
  • 1 large egg
  • Decorations (dried currants, chopped pistachios, cinnamon candies, or colored sprinkles)

Icing

  • 1 1/4 cups confectioners’ sugar
  • 2 tablespoons skim milk
  • 1/4 teaspoon pure vanilla extract
  • Food coloring (optional)
  1. In a medium bowl, combine flours, ginger, cinnamon, baking powder, pumpkin pie spice, and baking soda. Whisk until well blended and set aside.
  2. In a large mixing bowl, beat granulated sugar and butter for 5 minutes. Add molasses and egg; beat until smooth. Stir in the flour mixture. Divide dough into two flattened disks and seal in plastic wrap. Refrigerate dough for 1 hour.
  3. Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil (shiny side down). On a floured surface, roll out one disk of dough at a time until it’s about 1/8 inch thick. Cut into shapes and transfer to prepared baking sheet, 1 inch apart. Decorate with currants, nuts, candies, or sprinkles. Bake 8 minutes. Let cool slightly, then place on a wire rack to cool completely before icing.

Icing

  1. In a medium bowl, blend confectioners’ sugar, milk, and vanilla. Divide into smaller bowls and tint with food coloring, if desired.
  2. Spread icing onto cookies, or put into a heavy-duty plastic bag with a tiny hole snipped in one corner to pipe onto cookies.

**Personal Review: No Review Yet**

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One response to this post.

  1. Oh…these are very very pretty cookies. WOW!!

    Reply

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