Gingerbread Thumbprint Cookies

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Baking powder
  • 1 Betty crocker gingerbread cookie mix
  • 1 1/4 cups Confectioners' sugar
  • 1 Royal icing

• Dairy

  • 1 Stick Butter
  • 2 tbsp Milk

• Other

  • Don't add the tablespoon of water that the package recipe calls for

Found on thebearfootbaker.com

Directions

• Place all the ingredients together in a bowl and mix them together until well blended.
• The cookie dough will look clumpy but that is how it is supposed to look.
• Use a teaspoon or small cookie scoop to measure out even amounts of dough.
• Roll them into balls and bake them in a 375 degree oven for about 6 minutes.
• When you remove them from the oven, immediately use the back of the measuring teaspoon to make an indent in the cookies.
• Let them cool completely before you decorate them.
• I used my Half a Batch of Royal Icing Recipe to make these. Royal icing dries hard and is great for shipping or packing cookies.
• Or you can use the more traditional icing for thumbprint cookies that made with confectioners sugar and milk.
• Mix the confectioners sugar and milk until smooth.
• Place a small amount of the white icing into a piping bag or a Ziploc bag.
• Mix the brown by adding a small amount of Warm Brown, Lemon Yellow and Super Red AmeriColor Food Gel and mix until you get a gingerbread brown color. Place it in a piping bag or a Ziploc bag.
• Fill each indention with the gingerbread colors and then make a wavy line of white through the center. Let the cookies dry completely.