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Gingerbread Cookies

Gingerbread Cookies
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By Ro Morse
Dec. 14, 2014 | PADUCAH, KY - Banks Market Recipe of the Week
By Ro Morse Dec. 14, 2014 | 11:01 AM | PADUCAH, KY - Banks Market Recipe of the Week
Makes 24-5" Cookies

3 cups all-purpose flour
1/4 teaspoon salt
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)

Preheat oven to 375°. Line baking sheets with parchment paper. In a small bowl, whisk together flour, salt, baking powder, soda, ginger, cinnamon and cloves until well blended. In a large deep bowl, with an electric mixer, beat butter, brown sugar, and egg on medium speed until well blended. Add molasses, vanilla and lemon zest and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least two hours. Dough can be stored in the refrigerator for up to four days. Return to room temp before using. Preheat oven to 375°. Grease or line cookie sheets with parchment paper. Place one portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to 1/4-inch thick. Use additional flour if needed to avoid sticking. Cut out cookies with favorite cutter - the ginger bread man is one of the favorites of course. Space cookies 1 1/2-inches apart. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies - my favorite). Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. After cookies cool, decorate or drizzle with the glaze recipe below or a Royal icing (recipe also below).


Glaze
1 1/2 cups sifted powdered sugar
3 to 4 tablespoons milk or water
2 teaspoons vanilla extract 

Place the sugar in a medium bowl and slowly stir in the milk (water) and vanilla, a little at a time, to make a smooth glaze. 


Royal Icing
3 1/4 cups (or more) sifted powdered sugar
2 large fresh egg whites
1 teaspoon strained fresh lemon juice
Assorted food colorings (optional)

Using electric mixer, beat 3 1/4 cups powdered sugar and egg whites with electric mixer until thick and shiny, adding more powdered sugar by tablespoonfuls if mixture is too thin to spread (about 3 minutes). Add lemon juice. Divide icing into portions, if desired and add different food coloring to each if you like. Cover until ready to use.

OR make with meringue powder...

3 tablespoons meringue powder
4 cups (about 1 pound) powdered sugar
5 tablespoons warm water

Beat all ingredients until icing forms peaks, 7-10 minutes at low speed with a stand mixer, 10-12 minutes at high speed with a hand-held mixer. Avoid any kind of greasy spoons, spatulas, beaters. Oil of any kind will prevent the icing from becoming the proper consistency. For stiffer icing, use 1 tablespoon less water.

This recipe is shared the week of December 15-19, 2014
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com  

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