Gingerbread Cookies

I’ve been crazy busy this week working on our family’s Christmas Cookies this week so I’ve been working hard on baking and falling behind on posting about them so I apologize. These Gingerbread cookies are the latest cookies and are great because they are generally a staple for the holidays. This dough can be used for the Gingerbread House that I previously posted on. They’re crisp cookies with hints of the molasses and dark brown sugar with piping of royal icing around the outside and are delicious! This recipe makes about 4 dozen.

Start off by making the dough. Cream 2 sticks softened unsalted butter and 1 cup firmly packed dark brown sugar on high speed in the bowl of a mixer until light and fluffy, about 5 minutes. Add 1 large egg and mix well. Beat in 1/2 cup unsulfured molasses, 2 1/4 tsp ground cinnamon, 2 tsp all spice, 1 tsp baking soda and 1/4 tsp salt.. Reduce the speed to low and add in 4 cups all-purpose flour one cup at a time mixing until incorporated. Divide the dough into 4 even pieces and wrap in the shape of disks with plastic wrap. Chill until firm, about 3 hours or overnight.

Lightly flour your work surface, preheat the oven to 375 and line baking sheets with silpats. Roll out one disk to 1/8 of an inch thickness and cut out the cookies using a gingerbread man cookie cutter dipped in flour first. Roll out any scraps to get the most cookies you can from the dough. Transfer to the baking sheets, I fit 12 on each sheet and put them in the freezer to firm up for about 10 minutes. Bake for about 9 minutes, rotating the sheets half way, until the cookies are firm to the touch.

Make the royal icing next by combining 1 lb confectioner’s sugar, 5 tbsp meringue powder and a scant 1/2 cup water in the bowl of a mixer and beating on medium speed for about 5 minutes. You want the icing thin enough that you can squirt it through a bottle but thick enough that it will hold it’s shape. Once you have the desired consistency, transfer the icing to a squirt bottle.

Pipe an outline around the border of the cookie and then add a face and buttons. Store in an airtight container or freeze until you’re ready for them!

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