Gingerbread 3D Cookies 4 Ways
¾ cup butter (170 g), melted
¾ cup brown sugar (165 g)
¾ cup molasses (250 g)
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon allspice
1 teaspoon baking powder
½ teaspoon baking soda
3 ½ cups flour (440 g)
3 cups powdered sugar (360 g)
6 tablespoons milk
red food coloring
green food coloring
How to Make It
In a large bowl, whisk the melted butter, brown sugar, molasses, salt, cinnamon, ginger, and allspice until smooth.
Whisk in the egg until combined.
Fold in the baking powder, baking soda, and half of the flour.
Add the rest of the flour until dough comes together.
Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
Preheat oven to 350°F (180°C).
Roll out the dough to ¼-inch (6 mm) thickness. Cut into the desired shape using small knife.
Take the extra dough and roll out again to ¼-inch (6 mm) thickness. Continue to cut shapes until dough is used. If dough gets too soft, transfer to fridge before rolling out.
Transfer shapes to a parchment paper-lined baking sheet and bake for 8-10 minutes.
Carefully transfer the cookies to a baking rack and cool completely.
Equally divide the powdered sugar in three bowls.
Add two tablespoons of milk to each and whisk until smooth. If too runny add more powdered sugar, if too thick add more milk.
Add red food coloring to one bowl and green to the other.
Transfer icings to three different piping bags with a thin tip.
Decorate the cookies and allow to set before assembling.
Fit the cookie pieces into each other to allow the cookies to stand.
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