Gingerbread Cookie Frosting Recipes

GINGERBREAD COOKIES WITH CREAM CHEESE FROSTING

Steps:

• In a medium bowl, whisk together flour, cinnamon, baking soda, salt, allspice, nutmeg, and cloves.
• In a large bowl, whisk together brown sugar, stevia, molasses, applesauce, ginger, and egg. Fold dry ingredients into wet ingredients just until combined. Cover and refrigerate at least 1 hour.
• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
• Use a tablespoon to scoop out dough. Roll dough into balls. Place on the baking sheet 1 inch apart. Very slightly flatten cookies with your palm.
• Bake until puffy and set, 12 to 15 minutes. Let cool completely.
• For frosting, in a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until very smooth. With mixer running, add butter a little at a time, beating constantly. Add powdered sugar, stevia, and vanilla and beat just until smooth.
• Use a small offset spatula to spread frosting on top of cookies.

GINGERBREAD FROSTING FOR COOKIES

Steps:

• Place the confectioners' sugar in a bowl, and stir in the milk until smooth. Mix in the cinnamon, cloves, and ginger until thoroughly blended. Spread on cookies of your choice.

GINGERBREAD COOKIE FROSTING

Steps:

• Sift the confectioners' sugar into a small bowl. Stir in enough milk to make a smooth but not too runny consistency. You may need to adjust with some more sugar. Divide this mixture into small containers, depending on how many colors you want. Color each small container with colors appropriate for the season, using as much food coloring as needed to create desired hues.

GINGERBREAD COOKIES WITH ORANGE BUTTERCREAM FROSTING

Steps:

• Combine 1 cup butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in molasses and egg until combined.
• Mix together buttermilk and 2 teaspoons baking soda in a small bowl. Mix vinegar with remaining 1 teaspoon baking soda in another small bowl. Add the buttermilk mixture to the molasses-egg mixture. Then add vinegar mixture, cinnamon, cloves, ginger, nutmeg, and salt; mix until well combined.
• Gradually stir in 4 cups flour, 1 cup at a time, stirring until the dough comes together and forms a ball. Shape dough into a ball, wrap in plastic wrap, and place in the refrigerator until chilled, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place chilled dough on a floured surface and roll to 1/2-inch thickness. Cut out cookies with desired cookie cutters and place on ungreased cookie sheets.
• Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
• While cookies are cooling, place 3 cups powdered sugar, softened butter, orange zest, and 1/3 cup orange juice in a bowl. Discard remaining orange juice, or save for another use. Beat frosting ingredients with an electric mixer until consistency is similar to fondant or modeling dough, adding more powdered sugar, if necessary. Frost cookies.

GINGERBREAD COOKIES WITH TWO TYPES OF GINGERBREAD COOKIE FROSTING

Steps:

• Heat oven to 375 F. Put cookie stamps in the freezer to chill, if using. Line two large baking sheets with parchment paper or a silicone baking mat. These cookies keep beautifully in an airtight container for several days.
• In the bowl of a stand mixer using a paddle attachment, or in a large mixing bowl using a hand-held mixer, cream together the butter, sugar, and molasses on medium speed. Beat the egg yolk into the creamed mixture. Scrape down the sides of the bowl to ensure that that the dough is thoroughly mixed.
• Sift the dry ingredients into the wet ingredients. Beat on low speed until the dough comes together.
• Turn the gingerbread cookie dough onto a lightly floured work surface. Knead until all the floury bits are mixed in.
• Flatten the gingerbread dough into a disk. Use a rolling pin to roll dough to 1/4 inch thickness. You only need to chill this dough if it's very soft.
• Use a cookie cutter or cookie stamps to cut out the cookies. Transfer the cookies to the prepared cookie sheet.
• Bake 8-10 minutes until just set. Remove to wire racks to cool fully.
• In a large bowl, using an electric mixer, or in the bowl of a stand mixer with the whip attachment, beat 2 tbs meringue powder into 1/4 cup cold water on medium-high speed until peaks form.
• Beat confectioners' sugar into the meringue until desired consistency is reached. Add more sugar for stiffer icing, or a droplet of water to soften icing consistency.
• Use a disposable 16-inch piping bag with a small round tip and lots of Christmas sprinkles to decorate cookies.
• Whisk the glaze ingredients together until they become a smooth, thin glaze. Add water if too thick. The glaze should have the consistency of maple syrup.
• Brush the glaze on the cooled cookies. Let glaze set fully before serving.

FROSTING FOR GINGERBREAD COOKIES

Steps:

• Mix sugar, butter and lemon juice.
• If too thick add a little milk or water.
• If too thin, add more powdered sugar!
• Can divide into portions and tint.

GINGERBREAD COOKIES WITH ROYAL ICING

Steps:

• For Gingerbread Cookies:
• Preheat oven to 350 degrees F.
• In a large mixing bowl, blend all ingredients together and chill for up to 1 hour. Roll dough out on floured board about 1/8-inch thick. Cut desired shapes with cookie cutters and place onto sheet pan. Bake for 8 minutes in preheated oven.
• For Royal Icing:
• With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes till stiff and glossy. Add food coloring, if desired, and transfer to a pasty bag to pipe onto cookies.

GINGERBREAD COOKIES WITH BUTTERCREAM ICING

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine flour, baking soda, salt and spices; gradually add to the creamed mixture and mix well. Refrigerate for 2 hours or overnight., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. cookie cutter into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove from pans to cool on wire racks., For icing, beat confectioners' sugar, butter, extracts and flavoring in a bowl. Gradually stir in enough milk to achieve desired consistency. Frost cookies.