Victorian Gingerbread Cookies

Photo credit :Grandmother's Kitchen

This holiday cookie recipe for Victorian Gingerbread cookies is the perfect addition to any dessert table when you have family and friends over. These easy homemade cookies with icing look as good as they taste. This drop cookie recipe makes about 18 cookies depending on the size you make. This is also a good recipe to get the kids to help out with, especially when it comes to decorating each cookie. The homemade icing is easy to make with powdered sugar and vanilla extract.

When purchasing vanilla extract to use in any of your drop cookie recipes or dessert ideas you want to try and avoid imitation vanilla extract varieties as they will have a weaker and sometimes tinny aftertaste. It pays to spend a little bit more for good quality.

This holiday cookie recipe is just one of the easy homemade printable recipes you will find on the Grandmother's Kitchen site. You will find plenty of other drop cookie recipes along with main dish ideas, side dish, soup and salad, dessert ideas and so much more. **

Victorian Gingerbread Cookies

Ingredients

Makes about 18 cookies, depends on size

This is a printable recipe.


2 1/2 cups unsifted flour

2 teaspoons cinnamon

1 1/2 teaspoons ginger

1/2 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup butter (or margarine)

1/2 cup packed dark brown sugar

1/3 cup dark corn syrup

1 large egg


Icing:

1 1/2 cups powdered sugar

1/2 teaspoon vanilla extract

1 teaspoon light corn syrup

2-3 Tablespoons water, at room temperature

Pinch of salt


Directions

Cookies:

In large bowl, sift together flour, cinnamon, ginger, cloves and salt.

Blend together margarine and brown sugar until smooth.

Add corn syrup and egg; beat well.

Add dry ingredients, about one-third at a time, mixing until smooth after each addition.

Chill dough one hour.

Preheat oven to 350 degrees F.

Roll out half of dough on lightly floured surface to one-quarter-inch thickness.

Using heart-shaped cookie cutter, press out cookie shapes or use knife to cut around a pattern.

Place hearts on cookie sheet.

Decorate as desired.

Bake for 15 to 20 minutes until golden.

Remove and place on wire racks to cool.

Store in covered container.


Icing:

Put all the ingredients into a mixing bow and using an electric mixer beat until a nice consistency. Start with only 2 tablespoons of water and add more as needed. If it gets too thin you can always add a bit more powdered sugar.

You can either drizzle on the icing or you can put into squeeze bottles or into a piping bag.

You will have to test and adjust the consistency and adjust as to how you ice your cookies.

You can add food coloring if you like, portioning the icing into more than one bowl and putting color into it there.

Only decorate the cookies once they are fully cooled.

The Squeeze bottles or piping bags make decorating easier.It will take several hours for the iced cookies to fully set.

*Note If you need more icing you can always make a second batch.


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Nutrition Facts for: Victorian Gingerbread Cookies From Grandmother's Kitchen

Ingredients: Flour, cinnamon, ginger, ground cloves, salt, butter or margarine, dark brown sugar, dark corn syrup, egg, powdered sugar, vanilla extract, light corn syrup.

* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 18 servings. * Per Serving: Calories 185, Calories from Fat 49, Total Fat 5.5g 8%, Saturated Fat 1.0g 5%, Cholesterol 10mg 3%, Sodium 104mg 4%, Potassium 34mg 1%, Carbohydrates 32.3g 11%, Dietary Fiber 0.7g 3%, Sugars 15.4g, Protein 2.2g, Vitamin A 5%, Vitamin C 0%, Calcium 1%, Iron 5%

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