Hanging Gingerbread Cookie

• Vegetarian

• Refrigerated

  • 1/2 tbsp Meringue powder or 1 tablespoon egg white

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1 Edible glitter or sprinkles
  • 3/4 cups Powdered sugar
  • 1 Recipe gingerbread cookie dough

• Desserts

  • 1 Candy canes, mini

Found on foodfolksandfun.net

Description

Ingredients

• 1 recipe gingerbread cookie dough
• ROYAL ICING:
• ¾ cups powdered sugar
• ½ Tablespoon meringue powder or 1 Tablespoon egg white
• 1 teaspoons lemon juice
• ***2 Tablespoons + 1 teaspoon water
• GARNISH:
• Edible glitter or sprinkles
• Mini candy canes

Directions

• Line baking sheets with Reynolds Parchment Paper. Make, roll out, cut and bake gingerbread cookie dough according to your recipe. Cool cookies completely before decorating.
• Make royal icing by adding powdered sugar, meringue powder (or egg whites), lemon juice and 2 tablespoons ***water to bowl of a stand mixer. Mix on low until combined. Increase speed to high and beat until stiff peaks form, about 5 minutes.
• Place icing in a small, resealable plastic bag. Cut a small portion of one corner off. Squeeze icing onto cutout cookies and sprinkle with edible glitter or sprinkles. Dry completely on a parchment-lined baking sheet.
• Flip cookies over, apply a small amount of royal icing to each cookie, and lightly press candy canes into the icing. Dry completely before hanging cookies from mugs.