Decorated Gingerbread Cookies for Christmas

• Vegetarian

• Produce

  • 1 tbsp Ginger, ground

• Refrigerated

  • 1 Egg, whole

• Condiments

  • 6 oz Unsulphered molasses

• Baking & Spices

  • 1 lb All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 7 1/2 oz Brown sugar, packed
  • 2 tsp Cinnamon
  • 1/2 tsp Cloves, ground
  • 1/4 tsp Nutmeg
  • 1 tsp Salt
  • 1 tbsp Vanilla, pure

• Dairy

  • 8 oz Butter

Found on countrycupboardcookies.com

Description

Ingredients

• 8 ounces butter (1 cup)
• 7½ ounces packed brown sugar (1 cup)
• 6 ounces unsulphered molasses (1/2 cup) * I use Grandmas Molasses
• 1 whole egg
• 1 TBL pure vanilla
• 1 pound all purpose flour (3¾cups)
• 1 TBL ground ginger
• 2 tsp cinnamon
• ¼ tsp nutmeg
• ½ tsp ground cloves
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• ¾ cup warm water
• 5 TBL meringue powder
• 1 tsp cream of tartar
• 2¼ lbs powdered sugar (confectioners sugar) approximately 8 cups
• 1 tsp pure vanilla
• 1 tsp corn syrup

Directions

• Cream softened butter and brown sugar.
• Add molasses and mix well.
• Add egg and vanilla and mix until combined. Make sure the molasses is mixed in well to avoid streaking in your cookie dough.
• Mix in flour and dry ingredients. Dough will be soft. Cover with plastic wrap. Chill for 1 hour up to one week.
• When ready to roll out dough, use extra flour to avoid rolling pin sticking to dough. If dough continues to stick to rolling pin despite adding extra flour, chill a bit longer.
• Roll dough ¼ inch thick and use cookie cutters of choice.
• Bake on parchment or silpat lined sheet or use a light spray of non-stick spray.
• Bake in 350 degree oven 10 to 12 minutes. Cool on sheet.
• Decorate using royal icing.
• Mix together water and meringue powder until meringue is dissolved in mixing bowl.
• Add cream of tartar and let sit 5 minutes.
• Add Powdered sugar and vanilla and beat 3 to 5 minutes using stand mixer and flat beater. ( I use speed 4 on my Kitchen Aid mixer) Beat until icing forms stiff peaks.
• Add corn syrup and beat until shiny.
• Remove the icing you need for todays decorating job. Store the remainder in a closed container. Do not leave exposed to air or it will harden.
• Add more water to the icing you are using today a tablespoon at a time until piping consistency.
• Fill your decorating bag and start decorating!