Gingerbread Christmas Cookies
Servings - 60 COO K IES - Nutrition Calculated Based on 2 cookie serving.
Macros: 106 Cal, fat 1g, Carbs 24g, Protein 1.5 g
I N G R E D IE N TS:
3 TBSP Unsalted Butter, softened
3/4 CUP Firmly packed Brown Sugar
1/2 CUP Unsweetened apple sauce
1 Large Egg
1/3 CUP Dark Molasses
3 CUPS All Purpose Flour plus more for dusting.
1 TSP Baking Soda
2 TSP Ground Ginger
1 TSP Ground Cinnamon
1/2 TSP Allspice
1/4 TSP Ground Cloves
FO R T H E ICI N G:
1 1/2 TBSP Egg Whites, room temperature
1/4 TSP Fresh Lemon Juice
1 CUP Powered Sugar
5 TO 6 DROPS Food Grade Green Food Colouring
FO R T H E COO K IES:
In a large mixing bowl, beat the butter, sugar and applesauce until smooth. Add the egg and molasses, mix well. In another large bowl, combine flour, baking soda and spices. Add to sugar and molasses mixture, stirring well with the mixer. Use your hands to form a large ball, the dough will be a little sticky. Wash and Dry your hands. Place flour on your hands so the dough doesn't stick to you. Then divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.
After the dough has chilled, preheat the oven to 350 degrees. Generously dust the surface of your working area with flour before rolling out the dough. Work with one ball of dough at a time, keep the other refrigerator while you do so. Depending on how thin you roll the dough out, the size of your trees, should get you around 60 trees.
Roll the dough out to 1/8 inch thickness, sprinkle a little flour on top of the dough if it's a little sticky. Trim the uneven edges off to square the dough, then using a knife, cut the dough into 3 1/2 inch strips, then cut the strips into triangles. Place the cookies 1 -2 inches apart on a lined baking sheet. Bake 10-12 minutes.
FO R T H E ICI N G:
Mix the egg whites with lemon juice. Combine with powdered sugar, mixing well, then add a few drops of green food colouring until you get the colour you desire. If the icing is too thin, add a little more powdered sugar, if it's too thick, add a drop of lemon juice or water. Transfer to a piping bag to decorate cookies when cookies are cooled. To decorate, pipe the cookies with the frosting one at a time, quickly adding sprinkles before it hardens.