These fun little Gingerbread Cookies first ran in our December 2017 issue! Not only are they total cuties, they are holiday perfection.
Gingerbread Cookies
Makes about 48.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 cup unsulphured molasses
- 5 cups all-purpose flour
- 1 tablespoon ground ginger
- 1½ teaspoons ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- Royal Icing (recipe follows) and decorative sprinkles, to serve
Instructions
- In a large bowl, beat butter, sugar, and vanilla with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in molasses.
- In another large bowl, whisk together flour, ginger, cinnamon, baking soda, salt, nutmeg, and allspice. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Divide dough into 4 portions. Wrap each portion in plastic wrap, and refrigerate until firm, about 3 hours.
- Preheat oven to 350°. Line a large baking sheet with parchment paper.
- On a lightly floured surface, roll one portion of dough to ⅛-inch thick. Using a 3-inch gingerbread man or Christmas tree cutter, cut dough, rerolling scraps as necessary. Using a spatula, place cookies 1 inch apart on prepared pan.
- Bake until firm, 8 to 10 minutes. Let cool on pan for 3 minutes. Remove from pan, and let cool completely on a wire rack. Repeat with remaining dough. Decorate with Royal Icing and sprinkles, if desired. Let stand until icing is set.
Royal Icing
Makes about 4 cups
Ingredients
- 1 (2-pound) bag confectioners’ sugar
- 5 tablespoons meringue powder
- ¾ cup water
- 2 teaspoons vanilla or almond extract
Instructions
- In a large bowl, beat confectioners’ sugar and meringue powder with a mixer at medium speed until well combined. Add ¾ cup water and extract; beat for 4 minutes. Use immediately.
Notes
Kitchen Tip
Keep icing covered while using. If icing becomes too thick, add cold water, 1 teaspoon at a time, to thin to desired consistency.
Keep icing covered while using. If icing becomes too thick, add cold water, 1 teaspoon at a time, to thin to desired consistency.
Easy