Gingerbread Cookie Cut-Outs
Ingredients
Ingredients
for this recipe Gingerbread Cookie Cut-Outs
Cookies:
| 2.75 cup | all-purpose flour |
| 0.25 cup | Dr. Oetker Cornstarch |
| 2 tbsp | ground ginger |
| 1 tsp | baking soda |
| 0.5 tsp | ground clove |
| 0.5 tsp | ground nutmeg |
| 0.25 tsp | salt |
| 0.75 cup | unsalted butter at room temperature |
| 0.75 cup | brown sugar packed |
| 1 | egg |
| 0.5 cup | molasses |
| 1 tsp | vanilla extract |
Icing:
| 1.5 cup | Icing sugar, sifted and divided |
| 1 package | Dr. Oetker Vanilla Sugar |
| 0.25 tsp | cream of tartar |
| 1 | egg white |
Garnish:
| candy sprinkle | |
| small candy cane |
preparation
Preparation
Cookies
In large bowl, whisk together flour, cornstarch, ginger, cinnamon, baking soda, cloves, nutmeg and salt; set aside.
Using electric mixer, beat together butter and brown sugar until light and fluffy, scraping down side of bowl as needed; beat in egg. Beat in molasses and vanilla. Gradually beat in flour mixture.
On lightly floured work surface, divide dough in half. Flatten into disks; wrap in plastic wrap. Refrigerate for at least 2 hours before rolling out.
Preheat oven to 350°F (180°C). Working with one portion of dough at a time, roll out dough on lightly floured work surface into 1/4-inch (5 mm) thickness. Using 4 -inch (10 cm) gingerbread man cookie cutter, cut out cookies. Transfer to parchment paper–lined baking sheet, about 2 inches apart, rerolling scraps once.
Bake cookies, in two batches, for 8 to 10 minutes or until lightly golden and tops are set. Let cool in pan for 10 minutes; transfer to rack and let cool completely.
Icing
Using electric mixer, beat icing sugar, vanilla sugar, cream of tartar and egg white on low speed until combined. Gradually add enough water, 1 tbsp (15 mL) at a time, to thin out icing. Spoon icing into piping bag; pipe onto cookies.
Garnish
Decorate cookies with sprinkles and candy canes.
