Holiday Gingerbreadmen Cookies

Ingredients

Yield:

24 Cookies

• Cookie Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 3/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 6 tablespoons unsalted butter
  • 3/4 cup dark brown sugar
  • 1 large egg
  • 1/2 cup molasses
  • 2 teaspoons vanilla
  • 1 teaspoon finely grated lemon zest

• Royal Icing Ingredients

  • 3 egg whites, at room temperature
  • 4 cups powdered sugar
  • 1/2 tsp cream of tartar
  • food coloring (optional)

Preparation

Difficulty:

Easy

Total Time:

30 Minutes

 

1. Directions

   1. Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
   2. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
   3. In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
   4. Add molasses, vanilla, and lemon zest and continue to mix until well blended.
   5. Gradually stir in dry ingredients until blended and smooth.
   6. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
   7. Place 1 portion of the dough on a lightly floured surface.
   8. Sprinkle flour on rolling pin and dough. Roll out to 1/4 inch thick.
   9. Cut out cookies with desired cutters-- the classic gingerbread man is always a hit.
   10. Space cookies 1 1/2-inches apart. Bake 1 sheet at a time for 7-10 minutes.
   11. When the cookies have totally cooled it is time for the fun to begin and ice to add personality..

2. Royal Icing

   1. Make sure the egg whites are at room temperature before beginning.
   2. In the clean, dry bowl of a stand mixer, place the egg whites, powdered sugar, and cream of tartar. Using the whisk attachment, beat all together on low speed until combined.
   3. Beat the mixture on medium speed until very thick, shiny, stiff and white. This should take about 7-10 minutes. Add a little water for a thinner consistency or more sugar for a thicker consistency.
   4. If you want to dye your icing just one color, you can add a few drops of food coloring into the bowl and mix it for a few seconds until the coloring is evenly distributed.
   5. Use the icing immediately or refrigerate it in an airtight container for up to one week. You will need to re-beat the icing before using. After making Royal Icing, keep it covered with a damp cloth or a crust will form.
   6. After making Royal Icing, keep it covered with a damp cloth or a crust will form.
   7. * If you have a compromised immune system or are very young or elderly, your doctor may suggest not eating raw eggs. Meringue powder, which can be purchased at craft stores and anywhere cake decorating ingredients are found, can be used in place of egg whites. Substitute 5 tablespoons meringue powder, reconstituted per the manufacturer’s instructions, for one egg white.