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Gingerbread Cookies

Gingerbread Boys and Girls 



Prep time: 5 minutes, plus 1 hour to chill dough


Cook time: 6-10 minutes


Note: Dough must be refrigerated 1 hour before rolling and cutting into shapes.




1 14.5-ounce Krusteaz Gingerbread Cake and Cookie Mix


¼ cup very hot water


2 Tablespoons all-purpose flour


2 Tablespoons butter or margarine, melted


Assorted candies and Wilton’s Royal Icing (see below), for decorating




1. In a medium bowl, blend all ingredients (except decorations) until dough forms, hand kneading as necessary. If dough is dry, add additional hot water, 1 teaspoon at a time until dough is smooth.


2. Cover dough with plastic wrap and refrigerate 30-60 minutes.


3. Roll out half of dough 1/8 to 1/4-inch thickness on lightly floured surface. (Keep remaining dough covered until ready to use.) Cut dough into desired shapes with floured cookie cutters.

4. Place onto ungreased baking sheet and bake 375°F for 6-10 minutes. (Do not over bake.) Cool cookies 1 minute. Remove from pan and place on wire rack.


5. If desired, decorate the cookies with edible eyes, red hot candies and Wilton’s Royal Icing (recipe below). Or, decorate cooled cookies with icing, sprinkles, snipped gumdrops, licorice, chocolate chips or other candies of your choice.


Wilton’s Royal Icing


Courtesy of Wilton


Makes 3 cups


Prep time: Approx. 12 minutes


Note: Keep all utensils completely grease-free for proper icing consistency.


3 Tablespoons Wilton brand meringue powder mix


1 lb. confectioners’ sugar


6 Tablespoons warm water


1. Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a handheld mixer. When using a large countertop mixer or for stiffer icing, use 1 Tablespoon less water.)


2. Thin with 1 teaspoon water per cup of Royal Icing, adding ½ teaspoon at a time, to create a smooth poured surface.


For Wilton’s baking and decorating tips, visit www.wilton.com.


Written and styled by Jacqueline deMontravel

Produced by Diane Sedo

Photography by Mark Tanner


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