The talented Marian of Sweetopia is guest blogging for us today and sharing one of her most memorable cookie recipes. This particular recipe is extra special to Marian because these cookies were created for a cause that is very dear to her heart that is I’m sure for many others as well. Cook for the Cure® is a KitchenAid sponsored program that gives people with the passion for cooking a way to support the fight against breast cancer. Through culinary-based fundraising, events, auctions and the sale of pink products, the partnership of Susan G. Komen for the Cure® and KitchenAid has raised over $8 million dollars in the past decade. No matter what cause, event or celebration you are baking for, this Light Gingerbread Cookie recipe from Sweetopia is sure to bring some joy to all those who try it!
The gingerbread cookie is not necessarily a cookie you might think of eating outside of the Christmas season, but I’d love to entice you to try it. These light, sweet gingerbread cookies are perfect for any time, and in this case, were used for a Cook for the Cure® fundraiser.
How to Make these Cookies:
To make these cookies, you’ll need:
Light Gingerbread Cookie Recipe
Yield: Approx. 25 cookies. (Depends on cookie size and shape).
- 1/2 cup light butter, softened
- 1 cup packed brown splenda sugar
- 1 egg
- 1/2 cup molasses
- 1/4 cup golden syrup
- 4 cups flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/4 teaspoon salt
1. In a large mixing bowl, cream butter and brown sugar until light and fluffy.
2. Slowly mix in egg and molasses.
3. Combine the flour, ginger, cinnamon, cloves and salt; gradually add to creamed mixture and mix well.
4. Cover and refrigerate for a minimum of 4 hours.
5. Between two sheets of parchment paper or on a floured surface, roll out your dough to approximately 1/8-in. thickness.
6. Cut with lightly floured cookie cutters and place about one inch apart on baking sheets lined with parchment.
7. Bake at 350 degrees for 9-12 minutes, or until edges are firm and the center is no longer wet.
8. Once cookies are cooled, have fun decorating cookies!
Martha Stewart’s Royal Icing Recipe
Yield: Makes about 2 1/2 cups
- 2 large egg whites, or more to thin icing
- 4 cups sifted confectioners’ sugar, or more to thicken icing
- 1 lemon, juiced
- food gel colors of your choice (I used black, white, red and pink)
Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.
For more recipes and decorating how-to’s, please visit me at Sweetopia (http://www.sweetopia.net).
I hope you enjoy making these! Thanks to Rosenberry Rooms for having me here – it was a pleasure and honour.