Gingerbread Cookies with Royal Icing

Name: Gingerbread Cookies with Royal Icing
Prep time: 5 h 30 min
Cook time: 5 h 30 min
Total time: 5 h 30 min
Yield: 24
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 1 teaspoons cinnamon; 454 grams confectioners sugar; 1 large egg; 2 larges egg whites; 710 milliliters all-purpose flour; 1 teaspoons ground allspice; 1 teaspoons ground cloves; 1 teaspoons ground ginger; 118 milliliters packed light brown sugar; 158 milliliters molasses; 1 teaspoons salt; 113 grams stick unsalted butter; 59 milliliters vegetable shortening; 2 Tbsps warm water

Gingerbread Cookies with Royal Icing might be just the dessert you are searching for. This recipe serves 24. One serving contains 232 calories, 2g of protein, and 6g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of brown sugar, flour, confectioners' sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your Christmas event. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 5 hours and 30 minutes.

Instructions

In a medium bowl, whisk the flour with the baking soda, ginger, cinnamon, allspice, cloves and salt. In a large bowl, using a handheld electric mixer, beat the butter with the shortening and brown sugar at medium speed until light and fluffy, about 2 minutes.

Ingredients you will need

Baking Soda

Brown Sugar

Shortening

Allspice

Cinnamon

Butter

Clove

Ginger

All Purpose Flour

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Add the molasses and egg to the butter mixture and beat until smooth. At low speed, beat in the dry ingredients until combined. Scrape the dough onto a large sheet of plastic wrap and pat it into a disk. Refrigerate until very cold and firm, at least 4 hours.

Ingredients you will need

Molasses

Butter

Dough

Wrap

Egg

Equipment you will use

Plastic Wrap

Preheat the oven to 35

Equipment you will use

Oven

Position the racks in the upper and lower thirds of the oven.

Equipment you will use

Oven

Cut the dough in half; work with one piece at a time and keep the other refrigerated. On a lightly floured surface, roll out the dough 3/8 inch thick. Flour 3-inch cookie cutters to discourage the dough from sticking. Stamp out cookies as close together as possible and transfer them to baking sheets. Gather the scraps, pat them into a disk and refrigerate until firm.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Cookie Cutter

Baking Sheet

Bake the cookies for about 16 minutes, or until the edges are lightly browned; shift the pans from front to back and top to bottom halfway through baking.

Ingredients you will need

Equipment you will use

Oven

Let the cookies cool on the sheets for 10 minutes, then transfer them to wire racks to cool. Repeat with the remaining dough and scraps.

Ingredients you will need

Dough

In a large bowl, whisk the confectioners' sugar with the egg whites until moistened.

Ingredients you will need

Powdered Sugar

Egg Whites

Equipment you will use

Whisk

Bowl

Add the water and whisk until smooth. Decorate the cooled cookies with the icing, using a pastry bag with a small plain tip or using an offset spatula.

Ingredients you will need

Icing