Gingerbread Easter Cookies!

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    Easter Cookies


    Easter Cookies
    Gingerbread Easter Cookies!
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    Gingerbread cookies are a hit any day of the week, let alone during festive times! You can shape these by hand to suit Easter, Christmas or any other celebration with a theme. You can also pick up cookie cutters in endless patterns and shapes from your local cookery outlet.
    Servings Prep Time
    10 Easter egg cookies 45 minutes
    Cook Time Passive Time
    12 minutes 2 hours
    Servings Prep Time
    10 Easter egg cookies 45 minutes
    Cook Time Passive Time
    12 minutes 2 hours
    Easter Cookies
    Gingerbread Easter Cookies!
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    Add this recipe's ingredients to your shopping list
    This recipe is in your Shopping List
    Gingerbread cookies are a hit any day of the week, let alone during festive times! You can shape these by hand to suit Easter, Christmas or any other celebration with a theme. You can also pick up cookie cutters in endless patterns and shapes from your local cookery outlet.
    Servings Prep Time
    10 Easter egg cookies 45 minutes
    Cook Time Passive Time
    12 minutes 2 hours
    Servings Prep Time
    10 Easter egg cookies 45 minutes
    Cook Time Passive Time
    12 minutes 2 hours
    Ingredients
    Dry Ingredients
    Wet Ingredients
    Royal Icing
    Servings: Easter egg cookies
    Units:
    Instructions
    Cookie Ingredients
    1. Sift all the dry ingredients into a medium sized mixing bowl. Whisk together.
    2. Now the wet ingredients: Using the electric mixer, blend the shortening and butter together for 2-3 minutes.
    3. Add the brown sugar and mix again.
    4. Finally, add the molasses and egg and blend again until the butter no longer looks separated and it's a smooth, creamy consistency.
    5. Time to combine both mixtures: Using a wooden spoon, hand mix the dry ingredients into the wet until all the flour has been added. The dough may look a little chunky, but it's supposed to be on the dry side. Use your hands to form the dough into a large oval / log.
    6. Cut the dough in half and wrap each half in plastic wrap.
    7. Refrigerate for at least 2 hours. It can also be left overnight.
    Royal Icing
    1. While your dough is chilling, this is a good time to prepare the icing. Add the icing sugar and meringue powder to a large mixing bowl and whisk together.
    2. Add 1/3 cup of water and use the electric mixer to blend the icing for 5-7 minutes.
    3. It should be bright white, smooth yet crisp, with a bit of a surface shine. This consistency is for the outline and small detail icing.
    Separate Outline and Fill Icing
    1. Use a marker to write 'outline' on an icing or ziploc bag and fill it with half of the icing in the bowl. This is the icing you'll use to 'corral' the fill icing and keep it from spilling over the edge of the cookie. You'll also use the outline icing for small details / patterns. It should come smoothly out of the icing bag without breaking, but still be quite stiff and maintain it's shape.
    2. NOTE: If you would like to have colored icing, you will need to make both an outline and fill icing bag for each color you choose. I prefer to use gel food coloring so it doesn't change the consistency of the icing.
    3. For the fill icing, add the extra tablespoon of water to the remaining icing and mix for another minute or so.
    4. Write 'fill' on another icing bag and fill it with the rest of the icing.
    Tesing the Icing
    1. Roll down the ends of the icing bags and tape them closed.
    2. Use scissors to clip off the tips of the bags, making a smaller hole for the outline icing (1/16") and a larger one for the fill (1/8"-3/16").
    3. Test both to make sure make sure they're flowing well and set aside.
    4. Note: There's no need to refrigerate the icing if using the same day.
    Rolling Out Cookie Dough
    1. Set Rack in top 1/3 and lower 1/3 of oven and heat up to 350 degrees Farenheit.
    2. Remove the dough from the fridge and let it sit for 15-20 minutes before you start rolling it out. If the dough starts to crack when you roll it, it needs to sit a bit longer.
    3. Place a 1/4" square wooden dowel on each side of the dough to get cutout cookie dough rolled to a consistent thickness. This will ensure all cookies are evenly baked.
    4. When you've rolled the dough out (flipping and re-flouring a couple of times) so that it's about 1/2" thick, place the dowels close to either side of the narrow width of the dough so that they sit under the rolling pin. As you roll the dough thinner, the rolling pin will eventually land on the dowels, creating a perfect 1/4" dough thickness.
    5. Use the Easter holiday cookie cutters to cut out as many cookies as you have dough for.
    6. Note: Ball up the excess dough from each cutting round, wrap it back up in plastic, and stick it in the fridge for at least 5 minutes before rolling it out again.
    Baking
    1. Using a spatula, transfer the cookies to a non-stick baking sheet or a regular baking sheet lined with parchment paper.
    2. Bake in the oven for 5 minutes on the top rack, then move to the lower rack for the remaining 5 minutes.
    3. After baking, remove the cookies from the oven and let cool on baking sheet(s) for 2 minutes.
    4. Using a spatula, transfer cookies to cooling racks.
    Icing the Cookies
    1. Once the cookies have fully cooled, ice them up!
      Easter Cookies
    Recipe Notes

    Thanks to Paige Russell for this great recipe!

    BTW, if you're looking for an easy DIY Easter basket to hold your Easter cookies, we have just the thing here...

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