Ususally I try to make several different shaped cookies but this year I decided to just make
This made me much less frantic & was so much easier.
I used Martha Stewart's recipe for Gingerbread cookie dough (recipe below)
I started by making my royal icing the night before so it would settle and air bubbles would dissapate.
I picked my colors & mixed my royal icing in small solo cups..
Colors by Americolor: Super Red, Electric Green, Turquoise & Ivory
Once mixed, I covered each with syran wrap, and then stored them in ziploc bags to store in the
Thinning my icing to about 7 seconds... add small amounts of water, mix and then drop some into the cup & count to 7... and it should disapper. Some say 10, but for me..7 is my magic number
Next the icing went into my Kuhn Rikon bottles. The taller bottle = not so good for royal icing
the plastic is thicker so it's harder to squeeze. Hopefully Santa will bring me a few more of the squishy bottles (pretty please Santa...I've been a good girl)
Flooding the cookies
IngredientsMakes 16 cookies 7" cookies
- 6 cups all-purpose flour, plus more for work surface
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter
- 1 cup packed dark-brown sugar
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon finely ground pepper
- 1 1/2 teaspoons coarse salt
- 2 large eggs
- 1 cup unsulfured molasses
- Royal Icing
- Fine sanding sugar, for sprinkling
- Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
- Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
- Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
- Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
- Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.