GINGERBREAD FROSTING FOR COOKIES
This delicious, thick frosting is a perfect topping for snickerdoodles, gingersnaps, or even on a gingerbread house! It makes enough for 12 average size cookies.
Provided by allybaker22
Categories Desserts Frostings and Icings Cookie Frosting
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Place the confectioners' sugar in a bowl, and stir in the milk until smooth. Mix in the cinnamon, cloves, and ginger until thoroughly blended. Spread on cookies of your choice.
Nutrition Facts : Calories 20.4 calories, Carbohydrate 5.2 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 5 g
GINGERBREAD COOKIE FROSTING
This is the recipe my mother uses to frost gingerbread cookies at Christmas.
Provided by Alison Hendon
Categories Desserts Frostings and Icings Cookie Frosting
Yield 4
Number Of Ingredients 3
Steps:
- Sift the confectioners' sugar into a small bowl. Stir in enough milk to make a smooth but not too runny consistency. You may need to adjust with some more sugar. Divide this mixture into small containers, depending on how many colors you want. Color each small container with colors appropriate for the season, using as much food coloring as needed to create desired hues.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 30.6 g, Cholesterol 1.5 mg, Fat 0.5 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 6.5 mg, Sugar 30.1 g
GINGERBREAD COOKIES WITH BUTTERCREAM ICING
When it's time to start the cookie-baking season, this recipe always kicks off the festivities. My mother-in-law first shared it with me, but it's too good to keep to myself! You can tint the buttery gingerbread cookie icing a cheery pink or green and pipe it on with a decorating tip. -Ann Scherzer, Anacortes, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine flour, baking soda, salt and spices; gradually add to the creamed mixture and mix well. Refrigerate for 2 hours or overnight., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. cookie cutter into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove from pans to cool on wire racks., For icing, beat confectioners' sugar, butter, extracts and flavoring in a bowl. Gradually stir in enough milk to achieve desired consistency. Frost cookies.
Nutrition Facts :
GINGERBREAD HOUSE FROSTING
Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 24
Number Of Ingredients 5
Steps:
- Beat all ingredients except food colors until smooth enough to spread, beating in additional milk if needed. Leave most of frosting white; remove and tint small amounts of frosting with food colors for decorating front of house.
Nutrition Facts : ServingSize About 2 1/2 Tablespoons
GINGERBREAD COOKIES WITH ROYAL ICING
Provided by Sandra Lee
Categories dessert
Time 1h18m
Yield 12 to 15 cookies, depending upon your cookie cutters
Number Of Ingredients 12
Steps:
- For Gingerbread Cookies:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, blend all ingredients together and chill for up to 1 hour. Roll dough out on floured board about 1/8-inch thick. Cut desired shapes with cookie cutters and place onto sheet pan. Bake for 8 minutes in preheated oven.
- For Royal Icing:
- With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes till stiff and glossy. Add food coloring, if desired, and transfer to a pasty bag to pipe onto cookies.
FROSTING FOR GINGERBREAD COOKIES
This makes a hard glaze/frosting for gingerbread (or other rolled cookies if you change the extract to almond or vanilla)
Provided by Linky
Categories Dessert
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Mix sugar, butter and lemon juice.
- If too thick add a little milk or water.
- If too thin, add more powdered sugar!
- Can divide into portions and tint.
Nutrition Facts : Calories 876.9, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 103.4, Carbohydrate 200.3, Sugar 199.7, Protein 0.1
GINGERBREAD COOKIES WITH ROYAL ICING
Molasses, ginger, allspice, cinnamon and cloves bring robust flavor to a classic holiday cookie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 60
Number Of Ingredients 15
Steps:
- In large bowl, beat butter, brown sugar, molasses and cold water with electric mixer on medium speed (or with wooden spoon) until well mixed. Mixture may look curdled. With wooden spoon, stir in remaining cookie ingredients until soft dough forms. Wrap with plastic wrap; refrigerate until firm, at least 2 hours.
- Heat oven to 350°F. Lightly spray cookie sheets with cooking spray. On floured surface, roll dough 1/8 inch thick.
- Cut dough with floured 3 1/2- by 2 1/2-inch gingerbread boy or girl cookie cutter or other cookie cutter. Place on cookie sheets 2 inches apart. Reroll dough, and cut additional cookies.
- Bake 10 to 12 minutes or until no indentation remains when touched. Immediately remove from cookie sheets to cooling rack. Cool cookie sheets 10 minutes between batches. Cool cookies completely, about 30 minutes.
- In medium bowl, beat meringue powder and cold water with electric mixer on medium speed until peaks form. Gradually beat in powdered sugar until soft peaks form, about 1 minute. Spoon icing into decorating bag fitted with medium round tip, and pipe over cookies. Sprinkle with sugar. Let stand about 5 minutes or until icing is set.
Nutrition Facts : Calories 60, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 5 g, TransFat 0 g
GINGERBREAD HOUSE ICING
Saved this recipe from a parent workshop with my oldest daughter. Very easy to whip up, and the kids LOVED to taste it along the way!! Used whatever leftover icing to "glue" gingerbread house ingredients with a clean popsticle stick to an empty 8oz. milk carton.
Provided by AngelaC
Categories Dessert
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- In a large clean bowl, beat egg whites and cream of tartar with electric mixer at medium speed.
- Add powdered sugar in small amounts, mixing well on high speed after each addition.
- Beat on high speed 4-5 minutes or until mixture thickens.
- Refrigerate, covered, until ready to use.
- You may need to stir icing to soften before use.
Nutrition Facts : Calories 568.2, Sodium 44.1, Carbohydrate 142.6, Sugar 139.6, Protein 2.7
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