Ingredients: |
Ingredients: Gingerbread cookie dough
3/4 cup butter, softened
1 cup packed brown sugar
1 large egg, room temperature
3/4 cup molasses
4 cups flour
2 tsp ground ginger
1 1/2 tsp baking soda
1 1/2 tsp ground cloves
1/4 tsp salt
Candies for decoration (red hots)
Royal Icing
4 cups confectioners sugar
3 Tbsp meringue powder
9-10 Tbsp room temperature water
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Directions: |
Directions:Cookies
In a large bowl, cream butter and brown sugar until fluffy, 5-7 minutes. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt: gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 4 hours or overnight.
Preheat oven to 350º. On a lightly floured surface, roll dough to 1/8 inch thickness. Cut with floured cookie cutter. Place 1 inch apart on parchment paper lined cookie sheet.
Bake until edges are firm, 8-10 minutes. Remove to wire rack to cool completely.
Royal Icing
Pour confectioners sugar, meringue powder, and 9 Tbsp water into a large bowl. using a mixer with the wire whisk attachment, beat icing ingredients together on high for 1 1/2- 3 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If too thick, beat in more water, 1 Tbsp at a time. It may take a total of 10 or more Tbsp. of water. Keep in mind, the longer you beat the royal icing, the thicker it becomes. If your royal icing is too thin, just keep beating it to introduce more air OR you can add more confectioners sugar.
Pour icing into a plastic bottle with a small spout for decorating your gingerbread men. Decorate cookies and let sit for icing to dry before storing.
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This recipe for Gingerbread Cutout Cookies is from