Gingerbread Cookies with Royal Icing
Gingerbread Cookies with Royal Icing requires around 3 hours and 40 minutes from start to finish. This vegetarian recipe serves 60. One portion of this dish contains approximately 1g of protein, 2g of fat, and a total of 110 calories. It works well as a cheap dessert for Christmas. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up gold flour, full-flavor molasses, ground ginger, and a few other things to make it today.
Instructions
In large bowl, beat butter, brown sugar, molasses and cold water with electric mixer on medium speed (or with wooden spoon) until well mixed.
Mixture may look curdled. With wooden spoon, stir in remaining cookie ingredients until soft dough forms. Wrap with plastic wrap; refrigerate until firm, at least 2 hours.
Heat oven to 350F. Lightly spray cookie sheets with cooking spray. On floured surface, roll dough 1/8 inch thick.
Cut dough with floured 3 1/2- by 2 1/2-inch gingerbread boy or girl cookie cutter or other cookie cutter.
Place on cookie sheets 2 inches apart. Reroll dough, and cut additional cookies.
Bake 10 to 12 minutes or until no indentation remains when touched. Immediately remove from cookie sheets to cooling rack. Cool cookie sheets 10 minutes between batches. Cool cookies completely, about 30 minutes.
In medium bowl, beat meringue powder and cold water with electric mixer on medium speed until peaks form. Gradually beat in powdered sugar until soft peaks form, about 1 minute. Spoon icing into decorating bag fitted with medium round tip, and pipe over cookies.
Let stand about 5 minutes or until icing is set.