By marian 22 Comments
It may seem strange to be sharing holiday cookies in early November, but the beautiful thing about cookies, is that they freeze really well, and I love getting a head start on holiday baking. I hope you can forgive me for being so early. I’ve also got so many ideas to share with you… I’m going to try and get them all in before Christmas! If you’d like to start baking and decorating early, click on the linksto find posts on freezing cookies, thawing cookies and the shelf life of cookies.
For my video tutorials, generally I focus on the decorating aspect, but making the dough may be helpful for you too. So, after 7 years of blogging, I’m finally sharing a video on how I make my go-to gingerbread cut-out cookie dough. Near the end of the video I’ll also share how I decorated these gingerbread men.
Thanks to Miss Kate Cuttables for allowing me to share the gingerbread man design which I purchased on their site here. I had the cookie cutter custom made through How Sweet is That?, but the cutters are not allowed to be sold. You can also find the recipes and decorating tools etc. below.
Gingerbread Cookie Recipe
The gingerbread cookie recipe can be found at the end of the post.There are other cut-out cookie recipeshere.
What you’ll need (these are affiliate links):
I used a large rolling pin and the*Dough E-Z Matto roll out the dough. You’ll also need baking sheets.
*I would like you toknow that I will receive an affiliate commission if you purchase the Dough E-Z mat through my site and I only recommend products that I love and use myself. You can get 10% off your purchase of the Dough E-Z mat with coupon code sweetopia.
Royal Icing
You can find my favoriteroyal icing recipe here. The consistency of icing is key for easy decorating.Click hereto see a YouTube video on finding the right icing thickness.
Decorating Items
What you’ll need (these are affiliate links):
- Piping Tips –PME #1.5, PME #2and PME #3
- Piping Bags
- Couplers
- Gel paste colors
- Scribe ToolorToothpicks
Decorating Steps
This videoon outlining and flooding is a good place to start if you’re new to decorating cookies with royal icing. These cookie decorating basicsYouTube videosmay also be helpful to get you started.
Besides the video tutorial on YouTube which I’ve shared here, I’ve also shared a few how-to videos on Instagram, which you can seehere. (And an example below). You can find tutorial for the gingerbread boy’s counterpart, the gingerbread girl, here.
If you have any questions or comments please feel free to drop me a line below in the comment section or on social media. You can find me onFacebook,Google+,Instagram,Pinterest,TwitterandYouTube.
Happy baking!
xo,
Marian
Print Recipe
Gingerbread Cut Out Cookie Recipe
Ingredients
- 800 g all-purpose flour
- 1 tsp baking powder *omit if you don't want cookies to spread/rise
- 250 g unsalted butter, room temperature
- 1 cup dark brown sugar, packed
- 2 large eggs
- 1 cup molasses
- 3 tsp ground cinnamon
- 3 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp salt
Instructions
In the bowl of an electric mixer fitted with the paddle attachment; mix butter and brown sugar on medium speed until fluffy. Scrape down the sides of the bowl and spatula as needed.
Mix in eggs, one at a time, and then molasses. Reduce speed to low. Scrape down bowl as needed.
Sift together flour, spices and salt and add to bowl; mix on low until just combined. Note that you would sift in the baking powder here as well, if you aren't concerned about the cookies spreading. Even environment and ingredients used affect baking, so if your dough is a bit sticky add flour until it's soft to the touch but doesn't stick to your fingers.
Roll dough out between parchment or the Dough E-Z mat, and let it rest by refrigerating until cold, about 1 hour.
Preheat oven to 350 degrees Fahrenheit. Cut out cookie shapes and place on baking sheet lined with parchment paper, approximately 2 inches apart, and re-roll out dough and cut shapes as needed. Refrigerate until firm; at least 15 minutes to 1 hour.
Bake cookies until lightly golden; 10 to 14 minutes, depending on the size and thickness of the cookie. Let cool on sheets on wire racks and serve as is or decorate withroyal icing.
Notes
Yield:Approx. 30 cookies (depending on size and shape)
