Gingerbread Cut-Out Cookies
Decoration & Icing
To prepare cookie dough: Whisk all-purpose flour, whole-wheat flour, cinnamon, ginger, baking powder, cloves and salt in a medium bowl. Beat oil, butter, brown sugar, molasses, egg and orange zest in a mixing bowl with an electric mixer on low speed until well blended.Advertisement
With the mixer on low speed, then medium speed, beat about half the flour mixture into the wet ingredients until incorporated. Beat in the remaining flour mixture until just incorporated. Let the dough stand for 5 minutes. It should be somewhat firm, but not at all dry. If it seems overly sticky, stir in up to 2 additional tablespoons of all-purpose flour.
Divide the dough into thirds. Place one third on a 12-inch-long sheet of parchment paper and shape into a disk. Top with a second sheet of parchment. Roll the dough out between the parchment into an 8-inch circle about 1/4 inch thick. Place the dough in the paper on a baking sheet. Repeat with the remaining dough. Freeze on the baking sheet until cold and firm, at least 30 minutes and up to 1 day. Place another baking sheet in the freezer to chill too (it will be used under the dough as the cookies are cut out).
To shape & bake cookies: Position a rack in middle of oven; preheat to 350 degrees F. Line a large baking sheet(s) with parchment paper.
Working with one portion of dough at a time, remove from the freezer and place on the chilled baking sheet. Remove the top sheet of parchment and cut out cookies with 2 1/2- to 3-inch cookie cutters. Transfer to a prepared baking sheet with a wide, thin spatula, spacing about 1 1/2 inches apart. Repeat with the remaining dough. (If the dough gets too soft, freeze until firm again. As you cut out cookies, set aside the scraps. Shape all the scraps back into a disk and reroll between parchment. Freeze for at least 30 minutes before cutting out.) Sprinkle the cookies with sanding sugar and gently pat to help it adhere.
Bake the cookies on the center rack, one pan at a time, until browned on the bottom, 6 to 12 minutes. Let stand for 5 minutes, then transfer to wire racks to cool.
To prepare icing & finish decorating cookies: Stir together confectioners' sugar and dried egg whites in a small bowl. Stir in water, corn syrup and vanilla (or almond) extract and a few drops of red dye to create the desired color. Add a little more confectioners' sugar if necessary to achieve a thicker consistency for piping. Spoon the icing into a pastry bag with a writing tip or into a small plastic bag with a tiny tip of one corner snipped off. Pipe decorations onto the cooled cookies. Let stand until the icing sets before storing the cookies.
Make Ahead Tip: Cover and refrigerate the cookie dough for up to 1 day. Freeze the rolled-out dough airtight for up to 3 months. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.
Equipment: 2 1/2- to 3-inch cookie cutters
Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites, like icings or meringues. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions or use according to the recipe.
Find clear (or white) sanding sugar (aka sparkling or coarse sugar) in well-stocked baking stores, gourmet food shops or online at kingarthurflour.com.
Find red, green and other natural liquid dyes plus a rainbow of already-dyed decorating sugars at chocolatecraftkits.com.
1/2 starch, 1 other carbohydrate, 1/2 fat