Star wars gingerbread cookies

• Vegetarian

• Produce

  • 4 tsp Ginger, ground

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 cup Unsulfured molasses

• Baking & Spices

  • 6 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed dark
  • 4 tsp Cinnamon, ground
  • 1 1/2 tsp Cloves, ground
  • 2 lbs Confectioners' sugar
  • 1/4 cup Meringue, powder
  • 1 tsp Pepper, ground
  • 1 1/2 tsp Salt
  • 1 tbsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

• Liquids

  • 3/4 cup Water

Found on bakelovegive.com

Ingredients

• 6 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed dark-brown sugar
• 4 teaspoons ground ginger
• 4 teaspoons ground cinnamon
• 1½ teaspoons ground cloves
• 1 teaspoon ground pepper
• 1½ teaspoons salt
• 2 large eggs
• 1 cup unsulfured molasses
• 2 pounds (1 bag) confectioners sugar
• ¼ cup meringue powder
• ¾ cup warm water
• 1 tablespoon vanilla extract

Directions

• In a large bowl, gently whisk together flour, baking soda and baking powder. Set aside.
• In an electric mixer fitted with the paddle attachment, beat butter, brown sugar, ginger, cinnamon, cloves, pepper and salt on medium speed until fluffy.
• Add eggs and molasses and mix until incorporated. Mixture may look lumpy, but will come together once flour mixture is added.
• Carefully add flour mixture one cup at a time, mixing between additions until all is added and dough is formed. Wrap dough in plastic wrap and chill for at least an hour.
• Preheat oven to 350 degrees Fahrenheit and line baking sheets with silicone baking mats or parchment paper.
• Break off manageable pieces of chilled dough and roll between two sheets of parchment paper until about ¼ inch thick. Peel off top layer of parchment paper and cut out cookies and carefully transfer cookies to prepared baking sheets.
• Spray the stamp side of the cookie cutters with baking spray to prevent sticking and press onto the surface of each cut cookie. Bake for 11-13 minutes until edges are crisp, but not darkened.
• Allow to cool completely before decorating with royal icing (recipe follows).
• In an electric mixer fitted with whisk attachment, mix together confectioners sugar and meringue powder.
• Add extract to warm water and add to dry mixture in a slow, steady stream while mixing on low speed.
• Once all ingredients are added, mix on medium high speed until icing is fluffy with stiff peaks, approximately 5-10 minutes. Additional sugar and/or water may be added in small amounts to thicken or thin the icing as needed.
• Transfer to piping bag or squeeze bottle fitted with #1 decorating tip. Pipe into the indentions made by the cookie stamp.
• After cookies are decorated, allow icing to set 24 hours before transferring cookies to an airtight container for storage.