Iced Gingerbread Cookies

Yield: About 2 1/2 dozen cookies

Ingredients

• 1 (18 ounce) package refrigerated sugar cookie dough
• 2 tablespoons all-purpose flour
• 2 tablespoons molasses
• 1 teaspoon Pantry Cinnamon Plus(TM) Spice Blend
• 1 cup powdered sugar
• 3-4 teaspoons milk

Instructions

1. Optional decorations such as colored sugar crystals, sprinkles or chopped nuts
2. Heat oven to 350 degrees F. Crumble cookie dough into Classic Batter Bowl. Add flour, molasses and spice blend; mix until completely blended using Small Mix 'N Scraper(R).
3. Using Large Scoop, fill Cookie Press with dough. Fit press with disk #4, #5, #7 or #14, making sure the number on the disk is facing outward, away from the dough. Press dough onto flat Baking Stone, 1 inch apart.
4. Bake 12 to 14 minutes or until cookies are set and edges are light golden brown.
5. Cool 2 minutes on baking stone; remove to Stackable Cooling Rack. Cool completely.
6. Repeat with remaining dough.
7. In Small Batter Bowl, combine powdered sugar and enough milk to make a thick icing. Drizzle over cooled cookies. Decorate as desired. Let stand until icing is set.

Notes

To easily drizzle icing over cookies, place a small, resealable plastic food storage bag inside Measure-All(R) Cup. Pour icing into corner of bag. Twist top of bag; secure with Twixit! Clip. Cut a small tip off corner of bag to allow icing to flow through.

Nutrition

Per 1 cookie: Calories 100, Total Fat 4g, Saturated Fat 1g, Cholesterol 5mg, Carbohydrate 17g, Protein less than 1g, Sodium 80mg, Fiber 0g

Attribution

Recipe credit: Pampered Chef