How To Make Gingerbread Cookies With Homemade Glaze

hey guys welcome back to my Channeltoday we’re going to be making holidaygingerbread cookies I got this mix fromWalmart and I’m also gonna be showingyou guys how to make homemade glaze togo with it we’re gonna be making likerectangle shapes with the gingerbreadcookie mix also sorry I am post a videoin a long time the the park for of thestrawberry cake video will be coming outsoon it’s just that the clips werefilmed on multiple devices cents myphone space was like getting likerunning out so that video is gonna comejust a little bit harder to edit but Ihope you guys enjoy this gingerbreadcookie in the meantime and so let’s getstarted in a bowl you’re gonna want tocombine half a cup of butter and you’resupposedly you want your butter to besoftened and supposedly you want yourbutter to be unsalted butter but if youdon’t have unsalted butter that’s fineyou’re also gonna need one large egg andyour cookie mix so now we’re just gonnaadd everything into the bowl we’re justgonna mix it up with like a spatula orsomething and then we should havegingerbread dough[Music]alright guys so now we basically haveour batter and it’s supposed to be adose not what the recipe says the sensehat you can put it in the fridge for atleast 15 minutes so we’re gonna pop thisin the fridge while we start to work ona glaze for the cookies alright guys sonow we’re gonna start by making theglaze for these cookies and the place isa very super easy recipe takes no timeat all so to make the glaze I’m gonnastart by adding half a cup of powderedsugar or confectioners sugar into thebowl with a pinch of salt alright so nowthat we have the powdered sugar in thebowl also I just I just wanted to tellyou that I sifted the powdered sugar sothat there wasn’t any chunks in my placenow and I have one and a halftablespoons of milk and I add it liketwo drops of vanilla extract which isabout an eighth of a teaspoon very smallamount but now I’m just gonna be hastilywhisking the powdered sugar and salt Wowslowly pouring in this milk mixture[Music]alright guys so now that we’re done withour glaze you can see it’s a very niceconsistency it runs off the thing thespatula smoothly if you wanted yourglaze to be thicker you took out lessmilk want it to be more runny add moremilk that’s just the balance but nowwe’re just gonna wait for it did youread those to be done and then I’ll getback to y’all alright guys so we haveour dough here and you can see after 15minutes it firmed up nicely you canleave it in longer if you want but we’regonna have to put it in again anyway soI mean you might as well have to take itout now so as you guys saw before I havea mat here and I’m just gonna take someflour and sprinkle it on the mat andthen plop the dough on top all right soI put my dough on top of the flour andthen I put more flour on top so make thedough less sticky and now I’m basicallyjust flattening it out if you have arolling pin you would want to use it andby the way guys don’t be alarmed Ididn’t wash my hands like I do in everyvideo but you want to flatten this outand at this time you also want topre-heat your oven to 350 degreesFahrenheit we’re gonna spread it out toa pretty thin cookie because I mean theythese cookies might get bigger I’m not ahundred percent sure but I’m pretty surethat they will so over time you justwant to keep sprinkling flour and justmaking sure that these cookies don’t gettoo soft on you or so you will have topop it back in the freezer a little bitthis is basically what you want itdoesn’t have to be a perfect rectangleyet because we’re just gonna be cuttingout shapes you can even do circle shapeswhich you can do star shape if you havea gingerbread cookie mold or whateveryou can do that shape just anything thatwould like to so now I’m just gonna cutout machinealright guys so I just basically decidedthat this was gonna be too difficult andthe dough was not a doughy enough to beable to make the dressing yourself we’rejust gonna roll it into balls and thenput it on a tray that I lined with foiland greased and floured basil oil andalso floured so we’re just gonna do that[Music]okay guys so I’m done with the firsttrade I’m gonna have to do two traysbecause the cookies they don’t all fiton one I didn’t want to try to put themclose to each other class I figured thatthese cookies were gonna spread out butbasically now we’re just gonna put it inthe oven for just seven to nine minutesand then we’re gonna get back you wouldknow that their dime under like a littlebit higher on the edge but still softcause I don’t even know if it’s gonnalike changing color but I know it’sgonna change in consistency so be backto you guys when the cookies are donebaking and also since we decided to rollout the cookies we actually don’t needto put them in the freezer becausethey’re just gonna spread out anyway thereason why we would put them in thefreezer right before baking them is ifwe’re doing ammo load like thegingerbread man or if we were doing likethe rectangles like I wanted to dobefore but I wasn’t able to I’m justgonna chill this extra batter while itis waiting for it’s time to be baked allright guys so here the finished cookiesI put the glaze on top and like a zigzagmotion and these will definitely makethe cookies more moist and moreflavorful but annual hope you guysenjoyed shoutouts one there was anotherplace if you want a shout-out for thisvideo comment down below you give themtheir got squished and then I know thatyou’re gonna shout out but anyway thankyou guys for watching and I’ll see y’alllater peace outyou