Ginger Cookie Dough for Cut out Cookies |
|
 |
Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 2 |
|
I use this recipe for all holiday cutout cookies. They are crisp, buttery, and flaky. This is NOT like gingerbread cookie dough. It has just a hint of ginger taste. You could always leave it out if you prefer, the cookie will still be delicious (you may want to add some vanilla, almond, or other flavored extract if you do). My son loves to help me deocrate them.Yield will vary with size of your cut-outs. Time does not include chill time and of course each batch will bake for 6 - 8 minutes. Ingredients:
1 cup confectioners' sugar |
1 cup butter, softened |
1 tablespoon vinegar |
2 1/4 cups flour |
1 1/2-2 teaspoons ginger, ground |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
Directions:
1. In a large bowl cream confectioners sugar, softened butter, and vinegar.
2. In a medium bowl sift together the flour, ginger, baking soda, and salt.
3. Mix dry ingredient into the creamed butter mixture.
4. If dough is too dry, add milk or cream a tablespoon at a time.
5. Chill dough and keep unused portion in refrigerator while making each batch.
6. On lightly floured board or silpad, roll dough 1/8 - 1/4 inch. Cut into desired shapes with cookie cutters.
7. Bake in a 400°F oven for 6-8 minutes, until edges turn golden brown. Keep a close eye on cookies, especially if cookies are different sizes. I bake a sheet of stars, then angels, etc. so they will bake evenly.
8. Cool on wire rack before decorating.
|
|