GINGERBREAD COOKIES WITH ROYAL ICING

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1 hr 40 min Prep
3 hr 40 min Total
Pie Iconb
60 Servings

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Molasses, ginger, allspice, cinnamon and cloves bring robust flavor to a classic holiday cookie.


Ingredient List
    Cookies
  • Small check mark in a circle icon1/2 cup butter or margarine, softened
  • Small check mark in a circle icon1/2 cup packed brown sugar
  • Small check mark in a circle icon1/2 cup mild-flavor or full-flavor molasses
  • Small check mark in a circle icon1/3 cup cold water
  • Small check mark in a circle icon3 1/2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon2 teaspoons baking soda
  • Small check mark in a circle icon2 teaspoons ground ginger
  • Small check mark in a circle icon1/2 teaspoon ground allspice
  • Small check mark in a circle icon1/2 teaspoon ground cinnamon
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon1/4 teaspoon ground cloves
    Royal Icing
  • Small check mark in a circle icon1 tablespoon meringue powder
  • Small check mark in a circle icon2 tablespoons cold water
  • Small check mark in a circle icon1 cup powdered sugar
  • Small check mark in a circle icon Granulated sugar, if desired
Preparation
  1. In large bowl, beat butter, brown sugar, molasses and cold water with electric mixer on medium speed (or with wooden spoon) until well mixed. Mixture may look curdled. With wooden spoon, stir in remaining cookie ingredients until soft dough forms. Wrap with plastic wrap; refrigerate until firm, at least 2 hours.
  2. Heat oven to 350°F. Lightly spray cookie sheets with cooking spray. On floured surface, roll dough 1/8 inch thick.
  3. Cut dough with floured 3 1/2- by 2 1/2-inch gingerbread boy or girl cookie cutter or other cookie cutter. Place on cookie sheets 2 inches apart. Reroll dough, and cut additional cookies.
  4. Bake 10 to 12 minutes or until no indentation remains when touched. Immediately remove from cookie sheets to cooling rack. Cool cookie sheets 10 minutes between batches. Cool cookies completely, about 30 minutes.
  5. In medium bowl, beat meringue powder and cold water with electric mixer on medium speed until peaks form. Gradually beat in powdered sugar until soft peaks form, about 1 minute. Spoon icing into decorating bag fitted with medium round tip, and pipe over cookies. Sprinkle with sugar. Let stand about 5 minutes or until icing is set.
Tips
  • Look for meringue powder in the baking aisle of the grocery store.