Pampered Chef Recipes
Iced Gingerbread Cookies
Yield: About 2 1/2 dozen cookies
Ingredients
- 1 (18 ounce) package refrigerated sugar cookie dough
- 2 tablespoons all-purpose flour
- 2 tablespoons molasses
- 1 teaspoon Pantry Cinnamon Plus(TM) Spice Blend
- 1 cup powdered sugar
- 3-4 teaspoons milk
Instructions
- Optional decorations such as colored sugar crystals, sprinkles or chopped nuts
- Heat oven to 350 degrees F. Crumble cookie dough into Classic Batter Bowl. Add flour, molasses and spice blend; mix until completely blended using Small Mix 'N Scraper(R).
- Using Large Scoop, fill Cookie Press with dough. Fit press with disk #4, #5, #7 or #14, making sure the number on the disk is facing outward, away from the dough. Press dough onto flat Baking Stone, 1 inch apart.
- Bake 12 to 14 minutes or until cookies are set and edges are light golden brown.
- Cool 2 minutes on baking stone; remove to Stackable Cooling Rack. Cool completely.
- Repeat with remaining dough.
- In Small Batter Bowl, combine powdered sugar and enough milk to make a thick icing. Drizzle over cooled cookies. Decorate as desired. Let stand until icing is set.
Notes
To easily drizzle icing over cookies, place a small, resealable plastic food storage bag inside Measure-All(R) Cup. Pour icing into corner of bag.
Twist top of bag; secure with Twixit! Clip. Cut a small tip off corner of bag to allow icing to flow through.
Nutrition
Per 1 cookie: Calories 100, Total Fat 4g, Saturated Fat 1g, Cholesterol 5mg, Carbohydrate 17g, Protein less than 1g, Sodium 80mg, Fiber 0g
Attribution
Pampered Chef