Soft and Spicy Ginger Cookies
Soft and chewy, these delicious treats are a perfect alternative to your classic gingersnaps.
1 cup unsalted butter
1 cup sugar
1 cup molasses
4 cups sifted all-purpose flour
1 tsp. salt
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
2 tsp. ground cloves
2 tsp. ground ginger
1 tsp. freshly ground nutmeg
Ingredients for royal icing:
4 cups (1 lb.) confectioners' sugar
3 Tbl. meringue powder
4 to 6 Tbl. warm water, depending on humidity of where you live
1. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until fluffy, approximately 4 minutes. Stir in molasses and egg.
2. In a separate bowl, combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg. Blend into the molasses mixture until smooth.
3. Cover, and chill for at least 1 hour.
4. Preheat the oven to 350°F and line cookie sheets with parchment paper.
5. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on cookie sheets.
6. Bake for 8 to 10 minutes, until they hold their shape without being too firm.
7. Let cool for 10 minutes on pan; then remove from cookie sheets to cool on wire racks. Frost or decorate when cool.
8. To make royal icing, place confectioners' sugar, meringue powder, and 4 Tbl. water in the bowl of a stand mixer fitted with a paddle attachment. Beginning on low speed, mix ingredients. Add additional water, 1 Tbl. at a time, until icing reaches desired consistency.
9. Turn mixer to medium-low and run for 7 to 10 minutes, until the sheen comes off the icing.
10. Because royal icing dries very quickly, immediately place any unused icing in a tightly sealed storage container with a layer of plastic wrap directly on the icing. Keep in the refrigerator until needed.
Submitted by: Apple a Day
Get more Holiday recipes >