Gingerbread Boy Cookie Recipe Easydecorating gingerbread cookies


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Icing the Cookies. 1. Mix the squeezable icing and put it into a squeeze bottle. For a simple icing that comes together quickly, stir 2 cups (250 g) of powdered sugar with 1⁄4 cup (59 ml) of milk and 1 teaspoon (4.9 ml) of vanilla extract. This will make a thin, smooth icing that's easy to squirt or drizzle.


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Heat up the candy in the microwave as instructed above and cut out with the same cookie cutter you used for the cookie. Then using a small sharp knife, cut off a small part of the candy for the hands, and cut a neckline into the shape. Use royal icing to attach it to the cookie then decorate with a bit more icing.


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Chop 340g of semisweet, milk, or white chocolate. Place them in a heat-proof bowl. Bring 1 cup of heavy cream to a boil over medium heat. Slowly pour the cream over the chocolate and mix until smooth. Leave the ganache to cool for 10 minutes before dipping the gingerbread cookies into it.


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Instructions. In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.


Gingerbread Boy Cookie Recipe Easydecorating gingerbread cookies

Gingerbread Cookies: Mix flour, baking powder, salt, ginger, cinnamon and clove in a bowl and set aside. In the bowl of the stand mixer, beat butter and sugar until light and fluffy.


Decorating Tips for Gingerbread Cookies

So make a double batch and have back-ups in the freezer for when you run out. Decorated gingerbread cookies will last up to two weeks in an airtight container, but make sure you let them rest (uncovered) for 2 hours to let the icing dry. If you're worried about them sticking together, layer the cookies between wax paper.


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These fun and colorful cookie designs are a breeze to accomplish—and sure to make you the talk of this year's cookie swap! 1 / 30 Photo: Steve Giralt


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Beat together the butter and sugars. Add the molasses, egg yolks, vanilla, and beat. Whisk together all the dry ingredients and then slowly add to the wet ingredients and mix. Remove the dough, form a disc shaped patty, wrap in plastic wrap, and refrigerate for at least 1 hour, or overnight.


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Outline each cookie with white icing to create antler, tail, and hoof details. Sprinkle icing with sanding sugar on antlers, tail, and hooves if desired. Pipe spots along the back of the deer, then switch to the red icing to pipe the nose. Let dry completely on cooling racks, icing sides up.


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Step 3. Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to ¼-inch thickness, and cut into gingerbread boy shapes with a 5-inch-long cookie cutter. Arrange on baking sheets 1½ inches apart, and bake until risen and no longer shiny, about 10 minutes.


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Decorating gingerbread cookies becomes a delightful adventure when adding colorful gumdrops and candies. Gumdrops are the perfect candy for giving gingerbread men buttons and providing different textures and flavors. Other candies commonly used to garnish gingerbread cookies and houses include licorice, candy canes, jelly beans, and mints..


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Beat wet ingredients (butter, sugar, and molasses) in the bowl of a stand mixer or using an electric hand mixer on medium/high speed for about 2-3 minutes or until light and fluffy. Add the egg to the wet ingredients and beat for 1 minute until incorporated. Add the dry ingredients to the wet ingredients.


Gingerbread Men Cookies

1. Decorate gingerbread cookies with royal icing. This is the classic way to decorate gingerbread cookies and one that should be first on the list! Royal icing is a very plain icing made from egg whites (or store-bought meringue powder), powdered sugar, and water.


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Combine butter and dark brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream at medium speed for 2 to 3 minutes, or until light and fluffy. Scrape down the sides of the bowl, then beat in the egg. Add the vanilla and molasses and mix on medium speed for 2 minutes.