If there’s any time of year to spend a little extra effort on your baked goods, this is the time! And if there’s one recipe to start with, this is it! What I love about these cookies is that they combine an easy, flavorful cookie dough with a classic decorating technique. And you can still give them a few personal twists along the way.
Sarah’s Tip of the Day:
To start, you need all the baking staples: flour, baking soda, fine salt, brown sugar, and unsalted butter. Plus these cookies call for ground ginger, cinnamon, cloves, and molasses to get their great gingerbread flavor. The classic royal icing couldn’t be easier to make: All it takes is confectioners’ sugar, egg whites, and cream of tartar. The color? Well, that’s from food coloring, in whatever shade you like! Check out the video to see how to roll out the cookie dough (I’ll show you my no-stick trick!) and cut out the cookies (you’ll see why a toothpick can be your best friend when baking). Happy holidays!
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3 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon fine salt
3/4 cup packed dark-brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
2/3 cup unsulfured molasses
6 cups confectioners’ sugar, sifted
1/2 cup pasteurized egg whites
3/4 teaspoon cream of tartar
Desired food coloring
Get the full recipe: http://www.marthastewart.com/868668/gingerbread-bells
per 2 cookies (makes 3 dozen): 368 cal; 6 g fat (3 g sat fat); 4 g protein; 77 g carb; 1 g fiber
More Sweet Recipes: http://full.sc/Q9cvnf
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Gingerbread Bells | Everyday Food with Sarah Carey