Red Velvet NYCGingerbread Cookies Kit
- Contains Wheat
- Contains Eggs
- Contains Milk
These iced cookies are a hit with kids, but warm fall spices—and a kick of black pepper—make them irresistible to adults as well. Use our decorative inspiration guide to make and submit your #bestdressedcookie for a chance to win our homemade cookie competition!
Red Velvet Baking Kits make home baking easy, convenient, and fun! Learn how to make impressive, bakery quality cookies! Includes all the pre-measured ingredients, plus parchment paper, a cookie cutter, three disposable piping bags, and flour. (from Red Velvet NYC)
1 out of 3
Equipment You'll Need:
- Medium Bowl
- Large Bowl
- Electric Mixer
- Plastic Wrap
- 2 Baking Sheets
- Rolling Pin
- Metal Spatula
- Wire Rack
- 3 Small Bowls
- Small Spoon
From Your Pantry:
- 1 Egg
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, take out 1 egg from your refrigerator. Let butter come to room temperature. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper. In a large bowl, using an electric mixer, beat the butter and sugars (granulated and brown) on medium speed until light and fluffy, about 2 minutes. Beat in the egg, molasses, and vanilla extract.
Add the flour mixture and combine with a spatula. Divide dough in half and wrap in plastic wrap, then flatten and shape into two discs. Chill in the refrigerator until firm, at least 1 hour or up to 3 days. Meanwhile, preheat the oven to 350°F; set two racks near the middle of the oven. Line two baking sheets with parchment paper provided. STEP 3
Remove the dough from the refrigerator. Heavily flour your work surface and dough, using the surface prep flour. Roll out the dough to about ¼ inch thick, turning and adding more flour under and over the dough as necessary. With the cookie cutter, cut out shapes and gently transfer about 9 cookies to each of the prepared baking sheets, using a spatula if necessary. Gather the dough scraps and knead into a ball, then roll out and cut again, adding more flour as necessary. Repeat until scraps are used up. STEP 4
Bake the cookies for 8-10 minutes or until firm, rotating the sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for several minutes until set, then transfer to a rack to cool completely. Repeat with the remaining dough. STEP 5
When the cookies are completely cool, make the royal icing. In a medium bowl, whisk together the confectioner’s sugar and meringue powder. Add 3 tablespoons of lukewarm water, 1 tablespoon at a time. The icing will start out thick and lumpy. Slowly add 1 more tablespoon of water (you may not need all of it) until the icing resembles thick honey. Continue to whisk until thick and fluffy. Then divide icing evenly into 3 small bowls. Using a small spoon or toothpick, add the gel colors to each icing bowl. STEP 6
Stir color until even, working quickly to prevent drying. Use a spatula to fill each piping bag. To fill, fold over the top to form a cuff, scoop in icing, then unfold and twist to push down, releasing any air bubbles. Twist the top of the bag to seal. When you’re ready to decorate, cut a tiny corner off of the piping bag (about 1/4 inch from the tip; Start very small, do a test, and go from there.) Follow our inspirations, or create your own and win the #bestdressedcookie contest! Let dry for at least an hour.
|Serv. Size 1 Prepared (49g)|
|Servings per container 18|
|Amount Per Serving
|Calories 190||Calories From Fat 50|
|% Daily Value *|
|Total Fat 6g||9%|
|Saturated Fat 3.5g||18%|
|Trans Fat 0g|
|Total Carbohydrate 34g||11%|
|Dietary Fiber less than 1g||2%|
|** Contains less than 2 percent of the Daily Value of these nutrients.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:|
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Calories per gram:|
|Fat 9 · Carbohydrate 4 · Protein 4|
Enriched Bleached Flour, Confectioner's Sugar, Unsalted Butter, Molasses, Brown Sugar, Egg, Granulated Sugar, Meringue Powder, Less Than 2% Of: Ginger, Vanilla Extract, Baking Soda, Cinnamon, Salt, Red Food Coloring, Green Food Coloring, Allspice, Black Pepper, Cloves.
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