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Iced Gingerbread Cookies



  • 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
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  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 12-14 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.

Yield: About 2 1/2 dozen cookies

Nutrients per serving: (1 cookie): Calories 100, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 17 g, Protein less than 1 g, Sodium 80 mg, Fiber 0 g

Cook's Tip: 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.

Recipe credit: Pampered Chef


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