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Chocolate Gingerbread Cut Out Cookies

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Simple Snowman Decorated Cookie

Happy Thanksgiving to those of you celebrating this weekend! These cookie shapes don’t fit the Thanksgiving theme, but I’m slowly getting ready for Christmas and couldn’t resist trying these cookie cutters when I saw them at Michael’s Craft Store. Simple and sweet, the shapes are easy to decorate and are perfect little holiday gifts.

Chocolate Gingerbread Cut Out Cookie Recipe and Decorated Cookies

A twist on a Christmas favorite, these are chocolate gingerbread cut out cookies, a combination of my chocolate cut out cookie recipe and gingerbread cookies. I hope you enjoy them too!

Christmas Decorated Cookies with Royal Icing

Just a few notes on the baking and decorating process before I share the recipe:

If you’d like to get a head start on your baking, the beautiful thing about cookies is that they freeze really well. If you’d like to start baking and decorating early, click on the links to find posts on freezing cookiesthawing cookies and the shelf life of cookies.

Chocolate Gingerbread Cut Out Cookie Recipe

In order to make decorating a large number of cookies (for me) manageable, I break up the process a bit. If you’re interested, here is a cookie decorating schedule, 3 day or 6 day, depending on what suits you best.

Chocolate Gingerbread Decorated Cookies

I’ve made a video showing how I decorated similar penguin and snowman cookies, which you can find in this post here.

Chocolate Gingerbread Cut Out Cookie Recipe

I’ll share my basic tips in case you’re new to decorating, otherwise please feel free to ask me any questions in the comment section below.

Snowman Decorated Cookie

Royal Icing Consistency

The consistency of icing is key for easy decorating. Click here to see a YouTube video on finding the right icing thickness for basic flooding and decorating. Here is a link to the royal icing recipe as well.

Chocolate Gingerbread Cut Out Cookie Recipe

Decorating Items

What you’ll need (Any Amazon links in this post are affiliate links):

Cookie Exchange Plate

How-To Videos

Here is a playlist of how-to videos I’ve made about cookie decorating basics (tools, how to outline and flood etc.). I’ve made a video showing how I decorated similar penguin and snowman cookies, which you can find in this post here.

Chocolate Gingerbread Cookies

As mentioned earlier, I found these cookie cutters at Michael’s Craft Store, and then was delighted to find matching gift card packs and ornaments at the check-out.

Cookie Cutter Set from Michaels Snowman and Penguin

Of course, I couldn’t resist.

Snowman Gift Card Holder Ornament Michaels

There are little pockets at the back, meant for a gift card…

Penguin Felt Gift Card Holder Ornament from Michaels

I’ve already given them away to some friends, and packaged the cookies in small cellophane bags first.

Snowman and Penguin Gift Card Packages from Michaels

This heat sealer (below), makes sealing the cookies in bags much quicker than ribbon. I love it! Although ribbon is pretty, if I have more than 10 cookies to bag, I use it. Such a time saver!

Heat Sealer for Decorated Cookie Cellophane Bags

Onto the recipe!

Chocolate Gingerbread Cut Out Cookie Recipe

Chocolate Gingerbread Cut Out Cookie Recipe

Chocolate Gingerbread Cut Out Cookies

Yield: Makes about 30-35 cookies, but it will also depend on the size of the cookie cutter and how thick you make your cookies.

Ingredients

  • 2 cups unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup molasses
  • ¼ cup (1.5 oz) milk chocolate chips, melted
  • 6 cups all-purpose flour
  • 1 1/2 cups cocoa powder
  • 1 Tbsp ground ginger
  • 1 Tbsp ground cinnamon
  • 1 tsp salt

Instructions

  1. Cream the butter and two sugars together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated - for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugars in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
  2. Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
  3. Add molasses and mix.
  4. Add your melted chocolate and mix.
  5. Sift your dry ingredients together. (Flour, cocoa powder, ginger, cinnamon and salt).
  6. Add all of the flour mixture to the bowl. Place a large tea towel between the edge of the bowl and the electric mixer so that the flour won't escape. Mix on low speed for 30 seconds. Remove the tea towels and observe the dough mixing; mix until the dough clumps around the paddle attachment. The dough should peel away from the sides of the mixer and clump around the paddle attachment. You can also test the dough by pinching it between your thumb and index finger. If it’s soft but not sticky, it’s just right. If it’s too sticky when you pinch it between your fingers, add flour, ¼ cup at a time, and mix until you’re happy with the texture. There are various reasons why a dough can be too dry or too wet, ranging from humidity in the environment, to what kind of flour you use, the fat content of the butter etc., however, there are ways to fix the issues if you run into them. Already mentioned, add flour if your dough is too sticky, and if it’s too dry, make sure you’ve mixed it as best as you can first, and if it’s still too dry, add a little water or milk until your dough comes together.
  7. Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge or freezer for a minimum of 1 hour.
  8. Cut out cookie shapes. Place on parchment paper-lined baking sheets. Re-roll scraps and repeat. If your dough gets too soft to work with, place in the fridge or freezer periodically to firm up again.
  9. Once all cut out, put cookie dough shapes back into the fridge or freezer for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
  10. Preheat your oven to 350°F or 176°C.
  11. Bake cookies for 7-12 minutes or until the center of the cookie no longer looks wet. The baking time will depend on the size and thickness of your cookie.
  12. Let cookies cool to room temperature and decorate if you like!

Notes

*Butter - The butter needs to be soft, or room temperature. I leave mine out the night before I do my baking. If you forget, you can grate the butter on the largest hole of your box grater, so that the sugar and butter will mix together better or put the butter on a plate in the microwave for about 10-20 seconds to soften it. It should be soft to the touch, but not so soft it’s turning to liquid.

http://sweetopia.net/2018/11/chocolate-gingerbread-cut-out-cookies/

 

Simple Snowmen Decorated Cookies

Please feel free to ask any questions below and thanks for visiting me here!

Happy baking and decorating!

xo,

Marian

Snowman and Penguin Decorated Cookies

p.s. Sorry about all the photos, I had a little fun photographing them and didn’t know which ones to choose!

Snowmn Decorated Cookie

snowman cookies

Chocolate Gingerbread Cut Out Cookies

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23 Comments

  1. November 21, 2018 at 4:56 pm | Permalink
    1

    these are adorable. Looking forward to trying them

    • November 22, 2018 at 9:57 am | Permalink
      3

      Thanks and have fun Donna!

  2. Barb
    November 22, 2018 at 12:08 am | Permalink
    2

    Wow! I love these and what great ideas to give them away! Your photos are beautiful! Thank you for sharing!

    • November 22, 2018 at 9:57 am | Permalink
      4

      Thank youuuu Barb! Have a sweet day! xo

  3. Mercedes
    November 22, 2018 at 10:35 am | Permalink
    5

    I started doing candy bar wrappers back in 1998 and then ventured into other types of party favors including cookies in the early 2000s. I too used KopyKake. When I found you I started to follow you then. Life happened…divorce kids etc…so I had to stop. But here I go again restarting my cookie business and still I love everything you do. I did see these at Michaels and wanted to give it a try and here you are. I did bake vanilla sugar cookies as that seemed to be more popular in my area. You are such an inspiration to me and I thank you for that! I do have a question. I do not use any cream of tarter in my royal icing but seems very tasty not too sweet. I do like a lot of vanilla. What is the difference with adding the cream of tarter? Thank you.

    • November 23, 2018 at 1:39 pm | Permalink
      8

      Hi Mercedes,
      I’m glad you’re back to cookie decorating, it’s so rewarding, isn’t it! About the cream of tartar, it helps the royal icing set/dry. I’ve been using Wilton’s meringue powder which has cream of tartar in it, and have found lately that the royal icing has been fine without adding the extra cream of tartar in. If I’m making a gingerbread house, I will add more cream of tartar in… I like my gingerbread icing to set quickly. Hope that helps!

  4. Maria Lennartz
    November 22, 2018 at 8:32 pm | Permalink
    6

    Very beautiful decorated cookies. Love everyone, so many details on each one of them! I love your recipe, which I have to try! Love your blog! You’re so talented!
    ML

    • November 23, 2018 at 1:39 pm | Permalink
      9

      Thanks so much Maria! xo

  5. vicki taylor
    November 23, 2018 at 8:11 am | Permalink
    7

    Marion

    Did you get the cute cookie exchange tags at michaels as well?

    thanks for the recipe! Tryiing it today!

  6. Mercedes
    November 24, 2018 at 4:01 pm | Permalink
    11

    Hi Marian,

    Yes indeed!!! It is very rewarding. Did you use your 10 second icing for everything on the snowmen and penguins? Do you normally use the 10 second icing for the majority of your cookies?

    • marian
      November 24, 2018 at 10:48 pm | Permalink
      12

      Hi Mercedes, yes, everything except for the leaves on the snowman’s black hat. I do use the 10 second icing most of the time. Happpppy decorating!

  7. November 26, 2018 at 8:03 am | Permalink
    13

    I love, love, love these, Marian!!

    Seeing them all together makes me happy. You make people happy with your incredible talent.
    These are perfect as gifts, it would lighten anyones mood 🙂

    God bless you.
    Deine Niner <3

  8. Carol
    November 26, 2018 at 4:11 pm | Permalink
    14

    Hi Marian, I made the recipe ready to bake. Also your pumpkin recipe .I made some cream cheese flavored royaling. Do you think the icing will go with the gingerbread cookies. I’m sure it will go good with the pumpkin cookies. If not could you recommend a flavor for the gingerbread
    Thanks carol

    • November 26, 2018 at 7:43 pm | Permalink
      16

      Hi Carol,

      I’m not sure if the cream cheese icing will go well with the chocolate gingerbread; might be too many strong flavours, but I’d try one and see what you think. Please let me know how it goes. As a go-to, I’d recommend regular (vanilla) royal icing. The cream cheese icing will likely go great with the pumpkin cookies, agreed! Happy decorating!

  9. Keala
    December 3, 2018 at 1:16 am | Permalink
    17

    Thank you so much for sharing this recipe, I can’t wait to try it! I know the recipe calls for milk chocolate chips (melted). Do you think it would be okay if I used semi-sweet chocolate instead? I was thinking that this would make the cookie taste a bit darker, but I was hoping that the royal icing would help in making the cookie a bit sweeter. What are your thoughts?

    • marian
      December 3, 2018 at 12:21 pm | Permalink
      18

      Hi Keala,
      Absolutely you can use semi-sweet instead! I think most bakers would use semi-sweet, but I’m such a fan of milk chocolate, I wanted to incorporate them. You could use dark chocolate as an option too! And yes, the royal icing adds sweetness to the cookie. Please let me know how it goes when you get a chance!

  10. Katerina
    December 5, 2018 at 8:46 pm | Permalink
    19

    Hi
    I’m a bit confused with the amount of choc chips – 6oz is 3/4 cup, the recipe says 1/4cup. Which one is it?
    Thank you

    • December 6, 2018 at 2:22 pm | Permalink
      20

      Hi Katerina,

      Thank you for noticing and my apologies! It is 1/4 cup and I just weighed them out again, that comes to about 1/5 ounces. I probably forgot to tare the bowl! Thanks again!

    • marian
      December 6, 2018 at 2:33 pm | Permalink
      21

      p.s. I’ve just updated the recipe.

  11. December 9, 2018 at 11:53 pm | Permalink
    22

    OMG, these gingerbread cookies look so adorable…Thanks for sharing this one 🙂

  12. Cherry Robinson
    December 14, 2018 at 6:54 am | Permalink
    23

    Hi Marian
    I love your Christmas cookies this year. I noticed the snowmen have very fine lined smiles as well as the tiny eyelashes. I am assuming you used a fine lined edible marker. I hope that was right. If so, can you tell me what kind you use. I am having trouble finding something so fine. I live in Ontario and was going to check at Golda’s today. But I am not certain I will find anything. Thank you and Happy Holidays ❤️

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Chocolate Royal Icing Recipe

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34 Comments | Posted November 1st 2018

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