Baking gingerbread cookies surefire way to amp up festivities

This holiday season looks different. We’re staying home to keep our communities safe, and while some have turned to projects aimed at maximizing their productivity, we’re focused on maximizing our festivity.
To wit: baking gingerbread cookies.
We used a recipe from BuzzFeed’s Tasty for a softer, tastier cookie.
GINGERBREAD COOKIES
For the cookies:
3 c. flour
2 t. cinnamon
1/4 t. nutmeg
1/4 t. allspice
2 t. ginger
1/2 t. baking powder
1 t. baking soda
1 t. fine salt
1/2 c. butter
3/4 c. molasses
1/2 c. brown sugar
1 t. vanilla
1 t. lemon zest
1 egg, beaten
For the royal icing (thin):
4 c. powdered sugar
1/2 t. kosher salt
1 t. vanilla extract
Gel food coloring, of your choice
Water, as needed
1/4 c. pasteurized egg white
In a large bowl, sift together the flour, baking soda, baking powder, ginger, nutmeg, allspice, cinnamon and salt. Set aside.
Grease the bottom and sides of a heavy-bottomed pot (such as a Dutch oven) with nonstick spray. This will ensure the dough doesn’t stick to the pot as you turn it out.
Melt the butter in the greased pot over medium heat. Add the molasses and brown sugar, and once the brown sugar has completely melted, turn off the heat.
Add lemon zest and beaten egg.
Gradually stir in the flour mixture, 1 cup at a time, making sure to fully incorporate each addition before adding more. You’ll have some of the flour mixture left over.
Dust plastic wrap with flour. Carefully turn the dough out onto the floured surface, shape into a disk, wrap up the dough and chill for two hours or overnight.
When ready to bake, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. On a floured surface, roll out the chilled dough to 1/4-inch thickness.
Make a small pile of flour to the side of the dough. Take each cookie cutter and dip it into the flour before cutting into the dough so it doesn’t stick or remove any of the dough.
Bake the cookies until just set.
To make the royal icing, sift the powdered sugar into a large bowl and add the salt. On one side of the bowl, add the vanilla and egg white.
Where you added the liquids, begin whisking the powdered sugar into the liquids, gathering a bit more as you whisk to prevent lumps from forming, until all the powdered sugar is incorporated. Add food coloring, if desired, and whisk to incorporate. You can divide the icing into smaller bowls to make more than one color. At this point, the icing should be a good consistency for piping borders. If you’d like the frosting to be looser to flood or dip your cookies, add a few tablespoons of water, 1 tablespoon at a time, until it reaches your desired consistency.
Decorate the cookies as desired.
Enjoy!
(Recipe adapted from Buzzfeed Tasty’s instructional video.)
— Tribune News Service

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Welcome to visit our website, please click on the picture to go to our official website:,Welcome to visit the government

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