![]() It really is the best gingerbread cookies recipe Make Ahead And Freezing Instructions: To Make Ahead: Make the gingerbread and store it, well covered, in the refrigerator for 3-4 days. Once cool, frost and decorate, if desired You can use any kind of frosting or icing, and candy. Store cookies in airtight container up to 5 days. Bake them for about 10 minutes at 350 degrees F. Beat butter and brown sugar in large bowl with electric mixer on medium speed until. My daughters and I used a combination of sprinkles and icing to decorate ours. 1 Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Once the cookies are completely cooled, you can decorate them. Remove to wire baking racks and cool completely. Place 1 inch apart on ungreased baking sheets.īake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cut into gingerbread men shapes with 5-inch cookie cutter. Roll out dough to 1/4-inch thickness on lightly floured work surface. Gradually beat in flour mixture on low speed until well mixed. Beat butter and brown sugar in a separate large mixing bowl with an electric mixer on medium speed until light and fluffy. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large mixing bowl.
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