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!