Bake a Tasty Batch of
Gingerbread Cookies
This Holiday Season
The holiday season wouldn’t
be the same without the
various traditions that make
this special time of year so unique.
Baking is arguably among the most
cherished holiday traditions, as many
cannot imagine what the month of
December might be like without
cookies. Th at’s a reality those who
love to bake need not confront, and
this recipe for “Gingerbread Holiday
Cookies” from Lines+Angles ensures
holiday celebrants can meet their
need for cookies this season.
Gingerbread
Holiday Cookies
Makes 36 to 48 cookies
1 cup unsalted butter, at room
temperature
1 1/2 cups packed dark brown
sugar
4 large eggs
1/2 cup molasses
7 1/4 cups all-purpose fl our, plus
extra for work surface
4 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon freshly ground nutmeg
1 tablespoon baking soda
1 teaspoon salt
For Royal Icing:
4 cups confectioners’ sugar, sifted
(plus extra if needed)
3 tablespoons meringue powder
1/2 teaspoon pure vanilla extract
1/2 cup warm water with 1/4 cup
more, if necessary
In Addition
Food coloring, gel paste preferred
1. Using an electric mixer set on low
speed, cream together the butter and
sugar until thoroughly combined.
Add the eggs and molasses and mix
until incorporated. Sift together the
fl our, ginger, cinnamon, cloves, nutmeg,
baking soda, and salt. Add the
dry ingredients to the butter mixture
and mix well.
2. Divide dough in half and wrap
each portion in plastic wrap and
chill in the refrigerator for 1 hour, or
until fi rm.
3. Preheat oven to 350 F. Line two
cookie sheets with cooking parchment
paper.
4. Allow dough to sit at room
temperature until pliable, about
15 minutes. Take about
1/2 cup of dough at a
time and roll out onto a
fl oured surface to a thickness
of 1/8-inch. Cut out
desired holiday shapes
with cookie cutters. You
can re-roll the scrap pieces.
Transfer the cookies
to the prepared cookie
sheets, using a spatula.
5. Bake for 10 minutes, or
until just brown around
the edges. Transfer to
wire rack to cool.
For Royal Icing:
1. In a large bowl, using
an electric mixer, beat
the confectioners’ sugar
and meringue powder
until combined. Add the vanilla and
1/2 cup water and beat on medium
to high speed for 5 to 7 minutes or
until glossy and stiff peaks form.
Test the consistency by spreading a
small amount of icing on a cookie
using a knife; if the icing runs off
the edge of the cookie, add more
confectioners’ sugar until the desired
consistency is achieved; if too thick,
add more water.
2. Working quickly, divide icing
between bowls and add food
coloring. Decorate as desired. Icing
hardens quickly when exposed to air.
Store remaining icing in an airtight
container.
Note: Yield will vary depending on
the size of the cutters.
t
Decorative Cookies
Santa Can’t Resist
Kids know that cookies are a vital
component of the holiday season.
Come bedtime on Christmas
Eve, youngsters want to make
sure Santa Claus gets all the nourishment
he needs to continue delivering
presents to kids all over the globe. Th at
sustenance is often provided in cookie
form. With that in mind, families who
want to be certain Santa won’t leave
their homes hungry this Christmas
can whip up a batch of these “Chocolate
Star Christmas Decorations,”
•
courtesy of Lines+Angles.
Chocolate Star Christmas Decorations
Makes 4 dozen
2 cups fl our
1/2 cup Dutch processed cocoa powder,
unsweetened
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup sugar
1 large egg yolk
1 teaspoon pure vanilla extract
1 large egg white
1 pinch cream of tartar
2 cups confectioners’ sugar
Sprinkles, for decorating
1. Whisk together fl our, cocoa powder, baking powder, and salt in
a bowl.
2. Beat butter and sugar in a separate bowl with an electric mixer
until pale and fl uff y, about 2 minutes, then beat in yolk and vanilla.
On low speed, beat in fl our mixture just until a dough forms.
3. Divide the dough in half, fl atten each piece into a disc and then
chill them, wrapped in plastic wrap, until fi rm, for 2 to 3 hours.
4. Preheat oven to 350 F with racks in top and bottom thirds. Line
2 baking sheets with parchment paper. Roll out 1 piece of dough
between sheets of parchment paper into a 14-by-10-inch rectangle
(1/8-inch thick). Cut out as many stars as possible, reserving and
chilling scraps, then quickly transfer cookies to the baking sheet,
arranging them 1/2-inch apart. (If dough becomes too soft, return
it to the freezer until it is fi rm.)
5. Bake until fi rm and slightly puff ed, about 10 minutes. Cool
cookies on baking sheet for 5 minutes, then transfer to a rack to
cool completely. (Cookies will crisp as they cool.) Make more cookies
with remaining dough and scraps, rerolling scraps only once.
6. To make the icing, in an electric mixer fi tted with the whisk attachment,
beat egg white and cream of tartar until foamy. Sift in
half the sugar and beat until smooth, about 1 to 2 minutes. With
mixer running, gradually add remaining sugar and beat on high
speed until icing is smooth and thick. Icing should be thick, but not
too thick to be pressed through a pastry bag. Adjust consistency
with more confectioners’ sugar or water.
7. Transfer icing to a pastry bag with a small round tip. Pipe icing
onto cookies and add decorations of your choice before icing
hardens.
Edition 809 Holiday Magic 2025 www.ALLISLANDMEDIA.com