Iced Soft Gingerbread Cookies

Don’t let that ‘plain, boring just another Christmas cookie’ look fool you. They are amazing and so easy to make.  My granddaughter Ryleigh helped me with the sprinkles.

Iced Soft Gingerbread Cookies

15 Servings - Serving Size: 3 Cookies

Iced Soft Gingerbread Cookies

Don’t let that “plain, boring just another Christmas cookie’ look fool you. They are amazing and so easy to make.

Ingredients:

    Cookies
  • 2 boxes (14 ounce) gingerbread cake & cookie mix
  • 1/2 cup hot water
  • 1/2 stick + 4 teaspoons butter softened, divided
  • 1/2 cup sugar granulated
  • Icing
  • 2+1/2 cups powdered sugar
  • 1/4 cup french vanilla liquid coffee creamer
  • 1/4 teaspoon almond extract
  • warm water
  • colored sprinkles

Directions:

    Cookies
  1. Preheat oven to 375F.
  2. Mix gingerbread mix, hot water and 1/2 stick softened butter in medium bowl using a spoon just until dough forms.
  3. Shape dough into 1? balls and roll in granulated sugar.
  4. Place 2? apart on ungreased cookie sheet.
  5. Flatten each cookie using the bottom of a glass dipped in granulated sugar.
  6. Bake for 6-9 minutes until edges are firm and cookies look like they are cracked.
  7. Leave cookies on cookie sheet for 1 minute.
  8. Cool cookies on a wire rack for 20 minutes before icing.
  9. Icing
  10. Combine powdered sugar, 4 teaspoons softened butter, creamer and extract.
  11. Add warm water a teaspoon at a time until you reach desired icing consistency.
  12. Frost cookies using a pastry brush.
  13. Sprinkle with colored sprinkles while icing is still wet.
http://www.thehungryhoarder.com/2011/12/27/iced-soft-gingerbread-cookies/

Recipe adapted from Betty Crocker

What's on your mind?