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Gingerbread Cookie Recipe
Total Time: 30 min | Prep: 20 min | Cook: 10 min | Yield: 2 to 3 dozen cookies
DIRECTIONS
MIX:
Sift 3 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 tablespoon ground ginger, 2 teaspoons cinnamon, 1/4 teaspoon ground cloves and 1/4 teaspoon allspice into a bowl. In another bowl, mix 6 tablespoons melted butter, 1 tablespoon melted shortening, 2/3 cup light brown sugar and 3/4 cup molasses; beat in 1 egg with a mixer. Beat in the flour mixture in two additions. Divide the dough in half, wrap in plastic and pat to 1/2 inch thick. Chill 2 hours.
CUT, STAMP OR SHAPE YOUR FIGURES:
Preheat the oven to 350 degrees F. On a floured surface, roll out each piece of dough to 1/4 inch thick, dusting with flour, if needed. Cut into desired shapes and arrange 1 inch apart on parchment paper-lined baking sheets. Brush off excess flour and chill 15 minutes.
[Note: While the most common figure for gingerbread is a little person, you can make them any shape you’d like! Create rectangular walls and roofs for a house. (Of course, we hope you’ll put the master bedroom on the first floor to make it comfortable for all ages.) Shape them into balls, using about 1 tbsp dough for each cookie. Or use a stamp or mold. The results will be creative and sweet!]
BAKE:
Bake until the cookies are golden around the edges, 10 to 12 minutes. Transfer to a rack and cool, then decorate with Royal Icing.
ROYAL ICING:
Sift 2 tablespoons meringue powder and 1 pound confectioners sugar into a large bowl.
Beat in 6 tablespoons water with a mixer until glossy with soft peaks. Tint with food coloring, if desired.
DECORATE YOUR COOKIES:
Transfer the icing to a resealable plastic bag; snip the tip of one corner. For dots, hold the bag at a 90 degree angle.
For outlines, hold it at a 45 degree angle. Pipe onto the cooled cookies.
TO FILL IN AREAS OF YOUR COOKIES:
Draw an outline with the icing, then thin the icing with milk or water until it's the consistency of glue and spread inside the outline with a paintbrush.
