Gingerbread Cookies Part Two (Conutdown to Christmas Dec. 25th, 2016)

Fa-la-la-la-la-la-la-la-la!! πŸŽ„πŸŽ„πŸŽ„πŸŽ„πŸŽπŸŽπŸŽπŸŽ

Merry Christmas evryone!!! I hope you were here for part one of this post but in case you missed it, here it is:

https://bernbakes.wordpress.com/2016/12/25/gingerbread-cookies-part-1-countdown-to-christmas-christmas-eve-2016/

I hope whether you were home for Christmas or you went away, you all had a wonderful day with your families, friends, or whoever you spent the holidays with. 😊😊

Alright let’s get to part two!!

So after my gingerbread dough chilled in the fridge overnight, I preheated my oven to 350 degrees Fahrenheit (or 180 Celsius) and rolled the dough out. Then I cut cookie templates out of the dough and chilled them in the fridge for ten minutes so they keep thier shape. After that, I baked them in the oven for 8-10 minutes and let them cool on a cooking rack. Then came the fun part, the decorating! Here’s my icing recipe; no raw eggs or weird ingredients plus super easy:

 

Border Icing:

1 cup of powdered or icing sugar sifted (100g)

1/2 tsp. vanilla

1/2 tsp. salt

2 tbs. milk or water

food coloring if desired (add a tsp. at at a time to make sure you don’t add too much)

 

Flooding Icing:

1 cup of powdered or icing sugar sifted (100g)

1/2 tsp.vanilla

1/2 tsp. salt

3 tbs. milk or water

food coloring if desired (add a tsp. at a time just to make sure you dint add too much)

 

Directions

Mix all the ingredients until smooth.

Transfer to piping bags or squeeze bottles and decorate using the border icing for the outline of the cookies and the flooding icing to ‘flood’ or fill the inside of the cookies.

(I used tip number 3 for the border, and number 2 for the flooding. You also don’t have to use tips, I just find they add more control to your decorating).

If you want to do more than one coat in a cookie, do the first coat, let it set for 15 minutes, then do another coat.

Enioy!!

(P.S. I baked only one batch of cookies. These will stay in the fridge for up too three days or freeze for up to a month. The cookie recipe in part one makes 3 batches).

 

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By no means do you have to be a professional to have fun decorating. Merry Christmas!! πŸŽπŸŽ„

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4 thoughts on “Gingerbread Cookies Part Two (Conutdown to Christmas Dec. 25th, 2016)

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