Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
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I love this dough because it’s very versatile. Roll it out and make holiday shapes or make gingerbread men. Decorate however you like.
- 2 1/3 Cups Unbleached Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Kosher Salt
- 1 Cup Butter
- 1 1/4 Cups Sugar
- 1 Large Egg (Room Temperature)
- 1 Teaspoon Vanilla Extract
- 1 Cup Powdered Sugar
- 1 Tablespoon Milk
- 1/2 Teaspoon Almond Extract
- In medium-size bowl combine flour, baking soda, cinnamon, ginger, nutmeg, and kosher salt.
- In large-size bowl beat together butter and sugar until light and fluffy. Add egg and vanilla. Mix well. Very gradually beat in flour mixture until well combined. Cover with plastic wrap and place in refrigerator 3 hours or overnight.
- Preheat oven to 375 degrees.
- Line baking sheets with parchment paper.
- Remove dough from fridge and roll out on lightly floured surface to 1/8 inch thickness. Cut into shapes with chosen cookie cutters. Place cookies on prepared baking sheets.
- Place in oven for 8 minutes until lightly browned. Remove and let cool completely.
- In small-size bowl mix together powdered sugar, milk, and almond extract. Add additional milk or powdered sugar to get the consistency that you want.
- Hold cookies by their edge and dip tops into icing. Or you may spoon icing onto cookies using a teaspoon. Place iced cookies on wire racks to dry.
- Transfer to serving platter or carefully place in sealed containers.
- Makes about 12 cookies depending on size of cookie cutters of course.
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved