Gingerbread Thumbprint Cookies
Betty Crocker Gingerbread Cookie Mix
4 ounces of softened butter
of baking powder
Don't add the tablespoon of water that the package recipe calls for
Traditional Thumbprint Cookie Recipe:
of Confectioners Sugar
10-x powdered sugar
Place all the ingredients together in a bowl and mix them together until well blended.
The cookie dough will look clumpy but that is how it is supposed to look.
Use a teaspoon or small cookie scoop to measure out even amounts of dough.
Roll them into balls and bake them in a 375 degree oven for about 6 minutes.
When you remove them from the oven, immediately use the back of the measuring teaspoon to make an indent in the cookies.
Let them cool completely before you decorate them.
I used my
Half a Batch of Royal Icing Recipe
to make these. Royal icing dries hard and is great for shipping or packing cookies.
Traditional Thumbprint Icing Recipe:
Or you can use the more traditional icing for thumbprint cookies that made with confectioners sugar and milk.
Mix the confectioners sugar and milk until smooth.
Color the Icing:
Place a small amount of the white icing into a piping bag or a Ziploc bag.
Mix the brown by adding a small amount of Warm Brown, Lemon Yellow and Super Red AmeriColor Food Gel and mix until you get a gingerbread brown color. Place it in a piping bag or a Ziploc bag.
Fill each indention with the gingerbread colors and then make a wavy line of white through the center. Let the cookies dry completely.