for this recipe Gingerbread Cookie Cut-Outs
|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|
|0.75 cup||unsalted butter at room temperature|
|0.75 cup||brown sugar packed|
|1 tsp||vanilla extract|
|1.5 cup||Icing sugar, sifted and divided|
|1 package||Dr. Oetker Vanilla Sugar|
|0.25 tsp||cream of tartar|
|small candy cane|
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.
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.
Decorate cookies with sprinkles and candy canes.
Alternatively, roll out cookies between 2 sheets of parchment paper. If dough starts to soften during rolling or rerolling, transfer to freezer for a few minutes to firm up.
Use pasteurized egg white in icing if preferred.
Use a mix of holiday cookie cutters if desired.
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