Gingerbread Boy Cookie Recipe

Gingerbread Boy cookies Quick Spice Cookie Dough

Makes 8 to 10 (3 ½ -inch) cookies (for the Gingerbread Boys)
Instructions for the Quick Spice Cookie Dough and
Royal Frosting can be found in the sidebar Ingredients
⅔ cup all-purpose flour,
Ingredients plus extra for rolling
½ recipe Quick Spice Cookie Dough 1 tube (16.5 ounces)
(1) 3 ½ inch gingerbread-boy cookie cutter refrigerated sugar cookie dough
½ recipe Royal Frosting 1 teaspoon apple pie spice
Red and black food coloring (McCormick)
Red and green mini-candy coated chocolates (M&M’s Minis) Directions
Make as directed, kneading
Directions in the apple pie spice with the
1. Preheat the oven to 350o. Line two cookie sheets with flour until well blended
parchment paper. Knead the flour into the dough until
smooth. Divide the dough in half. Roll out each piece on Royal Frosting
a lightly floured surface to a scant ¼-inch thickness. (for the Gingerbread Boys
and Snowflakes)
2. C
 ut out the desired shapes according to the recipe, using
templates or a cookie cutter and cutting as close together as Ingredients
possible. Transfer the shapes to the cookie sheets, spacing 1 box (16 ounces)
about 1 inch apart. Remove any areas of the cookies if confectioners’ sugar
directed in the recipe. 3 tablespoons powdered
egg whites
3. B
 ake until golden and firm to the touch, 7 to 12 minutes (Just Whites)
depending on the size and shape of the cookies. Transfer to 6 tablespoons warm water
a wire rack and cool completely. Food coloring (optional)

4. T
 int 3 tablespoons of the royal frosting red and 3 table- Directions
spoons black using the food coloring. Spoon each color Combine all the ingredients
plus the remaining frosting into separate ziplock bags. in a medium bowl. Beat with
Press out the excess air and seal the bags. Snip a small an electric mixer on low speed
(1/8-inch) corner from the bags. Pipe wavy lines of white until blended. Increase the
frosting on the arms and legs of each cookie and attach the speed to high and beat until
red and green candy as buttons with dots of white frosting. smooth and thick (the frosting
Pipe black eyes and a red mouth with the tinted frostings. may be tinted at this time). Use
as directed in the recipe.

Copyright © Cupcakes,
Cookies & Pie, Oh My!
by Karen Tack and
Alan Richardson,
Houghton Mifflin
Harcourt, 2012
 Snowflake Cookie Recipe
Snowflakes Quick Chocolate
Makes 8-10 (3 ½-inch) cookies Cookie Dough
Instructions for the Quick Chocolate Cookie Dough and
Royal Frosting can be found in the sidebar Ingredients
¼ cup all-purpose flour,
Ingredients plus extra for rolling
½ recipe Quick Chocolate Cookie Dough 1 tube (16.5 ounces) refriger-
(1) 3 ½-inch snowflake cookie cutter ated sugar cookie dough
½ recipe Royal Frosting 1/3 cup unsweetened
½ cup white decorating sugar cocoa powder

Directions Directions
1. Preheat the oven to 350o. Line two cookie sheets with Make as directed, kneading
parchment paper. Knead the flour into the dough until in the cocoa powder with the
smooth. Divide the dough in half. Roll out each piece flour until well blended.
on a lightly floured surface to a scant ¼-inch thickness.

2. Cut out the desired shapes according to the recipe, using Royal Frosting
templates or a cookie cutter and cutting as close together Ingredients
as possible. Transfer the shapes to the cookie sheets, 1 box (16 ounces)
spacing about 1 inch apart. Remove any areas of the confectioners’ sugar
cookies if directed in the recipe. 3 tablespoons powdered
egg whites (Just Whites)
3. Bake until golden and firm to the touch, 7 to 12 minutes 6 tablespoons warm water
depending on the size and shape of the cookies. Transfer Food coloring (optional)
to a wire rack and cool completely.
Directions
4. Spoon the royal frosting into a ziplock bag. Press out Combine all the ingredients
the excess air and seal the bag. Snip a small (1/8-inch) in a medium bowl. Beat
corner from the bag. Pipe decorative swirls, lines, or dots with an electric mixer on low
of frosting on top of each cookie. While the frosting is still speed until blended. Increase
wet, sprinkle the top of the cookie with the sugar to cover. the speed to high and beat
Shake off any excess sugar. until smooth and thick (the
frosting may be tinted at this
time). Use as directed in
the recipe.

Copyright © Cupcakes, Cookies & Pie, Oh My!

by Karen Tack and Alan Richardson,
Houghton Mifflin Harcourt, 2012