Gingerbread Frosting For Cookies Recipes

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 HOUSE FROSTING

Steps:

• Beat all ingredients except food colors until smooth enough to spread, beating in additional milk if needed. Leave most of frosting white; remove and tint small amounts of frosting with food colors for decorating front of house.

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 HOUSE ICING

Steps:

• In a large clean bowl, beat egg whites and cream of tartar with electric mixer at medium speed.
• Add powdered sugar in small amounts, mixing well on high speed after each addition.
• Beat on high speed 4-5 minutes or until mixture thickens.
• Refrigerate, covered, until ready to use.
• You may need to stir icing to soften before use.

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.