Stenciled Gingerbread Cookies Recipes

STENCILED GINGERBREAD COOKIES

Steps:

• Sift flour, baking soda, and baking powder into a large bowl.
• Beat butter and brown sugar with a mixer on medium speed until fluffy. Mix in spices, 1 1/2 teaspoons salt, and 1 teaspoon pepper, then eggs and molasses. Reduce speed to low. Add flour mixture, and beat until combined. Divide dough into thirds, and wrap each in plastic wrap. Refrigerate for at least 1 hour.
• Preheat oven to 350 degrees. Line baking sheets with parchment or nonstick baking mats. Roll out dough on a lightly floured surface to a 1/8-inch thickness. Cut out cookies in desired shapes using cookie cutters, and transfer to baking sheets.
• Bake until crisp, but not dark, about 20 minutes. Transfer cookies to wire racks, and let cool completely.
• Punch desired shape out of stiff paper (we used a thick envelope) using a craft punch. Hold stencil over 1 cookie, and brush a thin layer of icing over exposed surface using a small food-safe paintbrush. Holding stencil in place, gently sift confectioners' sugar over cookie through a fine sieve to evenly coat exposed surface. Lift stencil, and return cookie to wire rack. Repeat with remaining cookies. Let dry.

STENCILED CHOCOLATE COOKIES

Steps:

• Sift flour, cocoa, cinnamon, and 1/4 teaspoon salt into a large bowl.
• Beat butter and sugar with a mixer on medium speed until pale and fluffy. Beat in eggs and vanilla. Reduce speed to low. Add flour mixture, and beat until combined. Divide dough in half, and wrap each in plastic wrap. Refrigerate for at least 1 hour.
• Preheat oven to 350 degrees. Roll out dough on a lightly floured surface to a 1/8-inch thickness. Cut out cookies in desired shapes using cookie cutters, and transfer to baking sheets. Refrigerate until firm, about 15 minutes.
• Bake until crisp, but not dark, 8 to 10 minutes. Transfer cookies to wire racks, and let cool completely.
• Punch desired shape out of stiff paper (we used a thick envelope) using a craft punch. Hold stencil over 1 cookie, and brush a thin layer of icing over exposed surface using a small food-safe paintbrush. Holding stencil in place, gently sift confectioners' sugar over cookie through a fine sieve to evenly coat exposed surface. Lift stencil, and return cookie to wire rack. Repeat with remaining cookies. Let dry.

GINGERBREAD COOKIES

Steps:

• Beat together the butter, treacle, brown sugar and salt in a large mixing bowl. Add the egg, then beat through all of the remaining dry ingredients apart from the caster sugar. Chill the mixture in the fridge for 1 hr.
• Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment. Roll the mixture into 20 even-sized balls (weighing for accuracy, if you like). Tip the caster sugar onto a small plate, then add each ball and roll around to coat. Space each ball out on the baking sheets. Bake for 9-10 mins until golden brown. Leave to cool completely on a wire rack.