Best Christmas gifts | Gingerbread Cookies with Icing Sugar Frosting

Описание: Gingerbread Cookies with Icing Sugar Frosting – Just in case you’re not aware, these are eggless gingerbread cookies. I can’t wait to share these cute looking and scrumptious cookies with you. Last week I did some piping or spritz cookies, this week gingerbread cookies but you don’t need any cutters for this. Just cut them into the square size you desire. So happened I got this cute recycled paper box it will be really nice to place my square cookies inside. You don’t need any need of special tools to make these cookies, just some piping bags and a long bread knife. I hope you’re give it a try to make these wonderful cookies with me. They are awesome for giveaway and very good shelf life too which can last for at least a month. Wishing you a Happy Thanksgiving and a Merry Christmas in advance!

Enjoy! FULL RECIPE: https://gracioustreatz.wixsite.com/ba...


Ingredients:
this recipe yields about 18 cookies of 7x7cm square size cookies

• Gingerbread cookies
113g (½ cup) unsalted butter, softened
300g [2¼ + 3 tbsp] all-purpose flour
20g [2½ tbsp] cornstarch
3g [1½ tsp] ground cinnamon
2g [1 tsp] ground ginger
⅛ tsp ground nutmeg
⅛ tsp ground clove
¼ tsp baking soda
¼ tsp salt
100g [½ cup] light brown sugar
90g [¼ cup] molasses OR dark syrup
14g [1 tbsp] oil


• Icing Sugar Frosting
340g [3 cup] powdered sugar
20g [2 tbsp] vegan meringue powder***
30g [2 tbsp] water
15g [1 tbsp] lemon juice

Red food colouring
Green food colouring
Brown food colouring

***Substitute: If you really can't find meringue powder, here are the options: (choose one below)
1. 20g egg white (1 egg whites)
2. 20g water

Instructions:

• Gingerbread cookies
1. Cut up some butter and set aside until it is softened.
2. In a large bowl, sift all the dry ingredients. Give it a quick whisk and set aside.
3. In a large mixing bowl, add the softened butter and sugar. Mix on high speed until creamy and fluffy.
4. Add the molasses and oil. Mix until well combined.
5. Add in the sifted dry ingredients in two batches. Fold in with a spatula until the white is no longer visible, then add in the balance. Continue folding in until it comes together as a dough.
6. Transfer the dough in between two parchment papers (non-stick preferably). Roll out the dough to about 4-5mm thick. Refrigerate for at least 2 hours or overnight.
7. After 2 hours, cut the sides to get a straight line. Then cut the dough into 7x7cm squares or whatever size you desire.
8. Place them on a baking tray.
9. Bake in preheated oven at 180°C/350°F for 12-13 minutes or until the edges are brown.
10. Let it completely cool before you pipe the frosting.


• Icing Sugar Frosting
1. In a large mixing bowl, add powdered sugar, meringue powder, water and lemon juice.
2. Mix on medium speed until well combined and smooth. Add in half teaspoon of water a time if you find the mixture is too thick.
3. Stop mixing and adding of water once the mixture is stiff consistency (as shown in the video).
4. Divide the frosting into 4 bowls (since I was using 4 colours) White, Red, Green and Blue.
5. Cover the bowls with a tea towel to prevent drying up.
6. Take one of the bowls. Firstly make the WHITE frosting. Transfer about 1 tablespoon of frosting into a piping bag. This is for lining or detailing for the white. For the remaining frosting, we’re thining it to a thin consistency for the fillings. Once the frosting is thin consistency (as shown in the video), transfer into a piping bag.
7. Repeat the same process for the other colours, RED, GREEN and BROWN. However, for the colours, add few drops of the food colouring into the mixture before transferring into the piping bag.
8. Refer to the video for clearer demonstrations.


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