Icing Recipe For Gingerbread Cookies

Apart on ungreased baking sheets.

Icing recipe for gingerbread cookies. Don t use blackstrap molasses which is used for savory dishes not sweet it s too bitter for baking. Light or dark unsulphured molasses is the version you want to use. For the base gingerbread cookie recipe you will need.

Tips for making the best gingerbread cookies. Sift the confectioners sugar into a small bowl. Butter 1 c 2 sticks i always use salted butter but if you have unsalted just add 1 4 tsp salt to the recipe.

Beat sugar meringue powder and a scant 1 4 cup water in the bowl of an electric mixer fitted with the paddle attachment on low speed until smooth about 7 minutes. You can even use them as decorations or offer them as gifts to your guests. On a lightly floured surface roll dough to 1 4 in.

The icing on gingerbread cookies sitting on a wire rack. Add the corn syrup milk and extract. Bake at 350 for 8 10 minutes or until edges begin to brown.

Ginger 4 tsp ground. Roll dough out on floured board about 1 8 inch thick. For any recipes that require egg whites you can purchase dried powdered egg whites at cake decorating supply stores that can be substituted in most recipes calling for the regular raw egg whites then you can still lick the bowl.

Divide this mixture into small containers depending on how many colors you want. Whisk them until there are no lumps. Cookie cutter into desired shapes.