Low Cal / High Protein Frosted Gingerbread Cookies *easy recipe*
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Low Cal / High Protein Frosted Gingerbread Cookies *easy recipe*
Ingredients
* 1 scoop of vanilla protein powder
* 2 tbsp light I can’t believe it’s not butter
* 2 tbsp Swerve brown sugar replacement
* 2 tbsp granulated sugar replacement
* 1/2 tsp pure vanilla extract
* 3/4 cup oat flour
* 2 tbsp almond flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/4 Tablespoon ground ginger
* 1/4 Tablespoon ground cinnamon
* 1/4 teaspoon ground cloves
* 2 tbsp liquid egg white
* 1 scoop of protein powder for the rolling :)
Frosting
* stevia
* 170g 0% fat greek yogurt
* 0.25 tsp almond extract
EASY Sugar Cookie Icing Recipe
Decorating cookies is always super fun and thanks to my easy sugar cookie icing anyone can do it! There are no fancy ingredients and it takes no time at all to make plus you can make as many fun colors as your heart desires and create all kinds of fun designs.
RECIPE:
Cut Out Cookie Recipe:
During the holidays, in particular, I love to decorate sugar cookies with this icing recipe. Using my tried and tested recipe they are not only crispy, buttery and delicious but they keep their shape wonderfully so you can use any fun cookie cutter you like, check out my Christmas stockings and snowflakes below!
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Frosted Gingerbread Slab | Christmas | Sundaebake
Frosted Gingerbread Slab
Recipe
125g butter, chopped
1 cup dark brown sugar
½ cup treacle
1 teaspoon bicarbonate of soda
1 egg, lightly beaten
2 cups plain flour
1 tablespoon ground ginger
1 teaspoon ground allspice
Christmas sprinkles to decorate
Lemon cream cheese frosting
150g butter
250g cream cheese
2 tablespoons lemon juice
840g icing sugar
1. Place butter, sugar and treacle in a saucepan over medium-low heat. Cook stirring occasionally, for 5 minutes or until mixture is melted and smooth. Bring to the boil. Remove from heat. Stir in bicarbonate of soda. Stand for 10 minutes to cool.
2. Preheat oven to 180°C. Line a 20cm x 30cm pan.
3.Transfer treacle mixture to a large heatproof bowl. Add egg. Stir to combine. Sift over flour, ginger and allspice. Stir until well combined. Spoon mixture into prepared pan, spreading evenly. Bake for 20-25 minutes or until just firm to touch. Cool completely in pan.
4. Make Lemon cream cheese icing. Place the cream cheese, butter and lemon juice in a mixing bowl and whisk till combined. Then add half the icing sugar, whisk till combined. Add remaining icing sugar and whisk till thick and creamy. Spread frosting over slice and decorate with Christmas sprinkles. Slice and serve.
Instagram :
How To Make the Perfect Icing for Cookie Decorating
‘Tis the season for cookie decorating. Watch to find out how to make the perfect icing—all it takes is two simple ingredients!
#Icing #Cookies #Dessert #Recipe #SouthernLiving #Shorts
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How to Make the Perfect Icing for Cookie Decorating
Best Christmas gifts | Gingerbread Cookies with Icing Sugar Frosting
Gingerbread Cookies with Icing Sugar Frosting – Just in case you’re not aware, these are eggless gingerbread cookies. I can’t wait to share these cute looking and scrumptious cookies with you. Last week I did some piping or spritz cookies, this week gingerbread cookies but you don’t need any cutters for this. Just cut them into the square size you desire. So happened I got this cute recycled paper box it will be really nice to place my square cookies inside. You don’t need any need of special tools to make these cookies, just some piping bags and a long bread knife. I hope you’re give it a try to make these wonderful cookies with me. They are awesome for giveaway and very good shelf life too which can last for at least a month. Wishing you a Happy Thanksgiving and a Merry Christmas in advance!
Enjoy! FULL RECIPE:
Ingredients:
this recipe yields about 18 cookies of 7x7cm square size cookies
• Gingerbread cookies
113g (½ cup) unsalted butter, softened
300g [2¼ + 3 tbsp] all-purpose flour
20g [2½ tbsp] cornstarch
3g [1½ tsp] ground cinnamon
2g [1 tsp] ground ginger
⅛ tsp ground nutmeg
⅛ tsp ground clove
¼ tsp baking soda
¼ tsp salt
100g [½ cup] light brown sugar
90g [¼ cup] molasses OR dark syrup
14g [1 tbsp] oil
• Icing Sugar Frosting
340g [3 cup] powdered sugar
20g [2 tbsp] vegan meringue powder***
30g [2 tbsp] water
15g [1 tbsp] lemon juice
Red food colouring
Green food colouring
Brown food colouring
***Substitute: If you really can't find meringue powder, here are the options: (choose one below)
1. 20g egg white (1 egg whites)
2. 20g water
Instructions:
• Gingerbread cookies
1. Cut up some butter and set aside until it is softened.
2. In a large bowl, sift all the dry ingredients. Give it a quick whisk and set aside.
3. In a large mixing bowl, add the softened butter and sugar. Mix on high speed until creamy and fluffy.
4. Add the molasses and oil. Mix until well combined.
5. Add in the sifted dry ingredients in two batches. Fold in with a spatula until the white is no longer visible, then add in the balance. Continue folding in until it comes together as a dough.
6. Transfer the dough in between two parchment papers (non-stick preferably). Roll out the dough to about 4-5mm thick. Refrigerate for at least 2 hours or overnight.
7. After 2 hours, cut the sides to get a straight line. Then cut the dough into 7x7cm squares or whatever size you desire.
8. Place them on a baking tray.
9. Bake in preheated oven at 180°C/350°F for 12-13 minutes or until the edges are brown.
10. Let it completely cool before you pipe the frosting.
• Icing Sugar Frosting
1. In a large mixing bowl, add powdered sugar, meringue powder, water and lemon juice.
2. Mix on medium speed until well combined and smooth. Add in half teaspoon of water a time if you find the mixture is too thick.
3. Stop mixing and adding of water once the mixture is stiff consistency (as shown in the video).
4. Divide the frosting into 4 bowls (since I was using 4 colours) White, Red, Green and Blue.
5. Cover the bowls with a tea towel to prevent drying up.
6. Take one of the bowls. Firstly make the WHITE frosting. Transfer about 1 tablespoon of frosting into a piping bag. This is for lining or detailing for the white. For the remaining frosting, we’re thining it to a thin consistency for the fillings. Once the frosting is thin consistency (as shown in the video), transfer into a piping bag.
7. Repeat the same process for the other colours, RED, GREEN and BROWN. However, for the colours, add few drops of the food colouring into the mixture before transferring into the piping bag.
8. Refer to the video for clearer demonstrations.
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Easy Cookie Icing | Sally's Baking Recipes
If you need a cookie decorating alternative to traditional royal icing, this easy cookie icing is a great choice. It’s like a very thick opaque glaze and comes together with a fork, whisk, and mixing bowl.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #easycookieicing
• More of Sally's baking recipes: