Mighty Mini Gingerbread Boys

• Vegetarian

• Produce

  • 3 tbsp Ginger, ground

• Refrigerated

  • 1 Egg, Large whole
  • 1 Egg white, large

• Condiments

  • 1/2 cup Molasses, dark

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 1 tsp Allspice, ground
  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 1 1/2 tbsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1 tsp Nutmeg, ground
  • 1/2 tsp Salt

• Dairy

  • 1 cup Butter

Found on bourbonandbrownsugarblog.com

Ingredients

• 1 cup (2 sticks) butter, softened/at room temperature
• 1 cup brown sugar
• ½ cup dark molasses
• 1 large whole egg
• 3½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 tablespoons ground ginger
• 1½ tablespoons ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• Royal icing:
• 1 large egg white, at room temperature
• 1½ cups powdered sugar.

Directions

• Place the flour, baking soda, salt, and spices in a bowl, and whisk to combine. Set the bowl aside.
• In the bowl of a standing mixer, combine the butter and brown sugar and mix until thoroughly combined. Add the molasses and egg, and mix again until combined, scraping the sides if need be. Add the flour and spice mixture and mix until just combined.
• Divide the dough in half, and create two flattened discs. Refrigerate the dough for at least one hour (or as long as a day or two).
• When youre ready to bake the cookies, preheat the oven to 350 degrees F. Line several baking sheets with parchment paper
• Remove one disc of dough from the refrigerator and place it between two sheets of wax paper. Roll it out to ¼ inch thick.
• Remove the top piece of wax paper, and using a gingerbread boy cookie cutter (mine is about 3 inches tall - I got him as part of a stacking set at Crate and Barrel), cut out as many gingerbread boys as you can. Using a spatula, place the boys on the parchment-lined cookie sheets. The dough shouldnt spread, so you can place them quite close together on the sheets.
• Repeat the process with the second disc of dough. Gather and re-roll any scraps and repeat with that dough.
• Place the cookies in the oven and bake 11-12 minutes (this time will be a bit longer if you use a bigger cookie cutter.) Cool the boys completely on the baking sheet or on wire racks.
• While the cookies are cooling, prepare the icing.
• Place the powered sugar and egg whites into the bowl of your standing mixer and beat with the paddle attachment on low speed for 30 seconds. Then change to medium-high speed and beat until smooth, 3 minutes. The icing should be stiff enough to pipe. If its not, add up to 2 tablespoons more powdered sugar.
• Place a writing tip on a pastry bag. Set the bag in a tall glass, tip side down. Fill the bag with the icing, and pipe decorations onto the completely cooled cookies. (Or you can do the zip-lock baggie trick as described above)
• Allow the icing to set for a few hours.
• Be sure to store these cookies in an airtight container.