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Gingerbread Cookies with Royal Icing
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Prep Time:
1 hour 40 minutes
Total Time:
3 hours 40 minutes
Holiday spice cookies with rich flavors of molasses, ginger, allspice, cinnamon, and cloves.
Ingredients:
  • 1/2 cup packed brown sugar
  • 1/2 cup mild-flavor or full-flavor molasses
  • 1/3 cup cold water
  • 3 1/2 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 tablespoon meringue powder
  • 2 tablespoons cold water
  • 1 cup powdered sugar
  • Granulated sugar, if desired
Instructions:
  • Combine butter, brown sugar, molasses, and cold water in a large bowl. Use an electric mixer on medium speed or a wooden spoon to mix until well combined, even if it looks slightly curdled. Stir in the rest of the cookie ingredients with a wooden spoon until a soft dough forms. Wrap the dough with plastic wrap and refrigerate for at least 2 hours until firm.
  • Preheat oven to 350°F. Generously coat cookie sheets with cooking spray. Roll out dough on a floured surface to 1/8 inch thickness.
  • Using a floured 3 1/2- by 2 1/2-inch gingerbread boy or girl cookie cutter or any cookie cutter, cut the dough. Place the shaped cookies on cookie sheets, ensuring they are 2 inches apart. Repeat the process by rerolling the dough and cutting more cookies.
  • Bake for 10 to 12 minutes until no indentation remains when touched. Then, transfer to a cooling rack right away. Allow cookie sheets to cool for 10 minutes between batches. Let the cookies cool completely for about 30 minutes.
  • In a medium bowl, use an electric mixer to beat meringue powder and cold water until soft peaks form. Gradually mix in powdered sugar for about 1 minute until soft peaks form. Transfer the icing to a decorating bag with a medium round tip and pipe over cookies. Sprinkle with sugar and allow icing to set for about 5 minutes.

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