I shared this photo on Instagram yesterday of some cookies I made for a cookie exchange, and thought I'd make recipe sharing a little simpler by linking everything here.
THIS is the gingerbread recipe I always use. It's perfectly spicy, and Rachel's instructions are very easy to follow. She mainly uses it to make gingerbread houses, which I really want to do, as well as cookies. I've only made cookies with it, but hopefully one of these years we'll actually get around to hosting a gingerbread house party!
I think I love this recipe because it's the perfect amount of spice and the cookies always hold together beautifully!! **Make sure you freeze any cut outs before baking, in order for them to hold their shape. I follow that rule for this recipe and my sugar cookies, so things always stay in the correct shape, and Santa doesn't wind up looking like an unidentifiable blob.**
For cookie cutters, I seriously adore my copper Williams Sonoma ones. (I'm a little obsessed with that store.) The real trick though, is freezing whatever you cut so it stays in shape. (Can we tell I take this rule pretty seriously?! Ha!)
For the icing, THIS is a great starting point. I've tweaked it to suit my mixer/needs, and I always recommend it to other people. For reference, I've used the Wilton brand meringue powder, which works fine, but my favorite is THIS one, from King Arthur Flour. "Technique"-wise, I just use the outlining type of icing, and make it up as I go along. THIS is the pastry bag set I use. Pro tip: put the icing in plastic wrap, then wrap that, place in pastry bag. Try to keep the open end of your bag twisted shut while you pipe, and use a gentle hand, so you don't wind up with icing leaking over the top of the bag. (Does this make sense?) If I need to set the bag down for a few minutes, I usually wrap it (gently!) in a damp towel to keep the icing from drying out.
Let me know if you have any questions, and I'll do my best to answer asap.
Happy baking! :)
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