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Jolly Gingerbread Pals
Keepsake Cookies
Prep time:
30 minutes plus chilling and decoratingBake time:
10 to 15 minutes“These adorable gingerbread folk were such a hit at the cookie swap Grandma organized for all the aunts and cousins.”
Ingredients
Serves 22
- 1/2 cup firmly packed dark brown sugar
- 1/2 cup (1 stick) butter, softened
- 1 cup molasses
- 1 teaspoon vanilla extract
- 1 large egg
- 3 1/4 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 14 cups confectioners’ sugar
- 2 tablespoons warm water
- 1 tablespoon meringue powder
- 1/4 teaspoon cream of tartar
Directions
1
Combine brown sugar and butter in a large bowl. Beat with an electric mixer on high speed until light. Add molasses, vanilla and egg; beat until well mixed. Mix flour, ginger, baking soda, cinnamon and salt in a small bowl. Add to butter mixture; beat on low speed until a dough forms. Divide the dough in half. Wrap in waxed paper and refrigerate overnight.
2
Preheat the oven to 350F. Grease baking sheets. Remove half of the dough from refrigerator; keep remaining dough chilled. Roll dough on floured surface to a 1/4-inch thickness. Cut out shapes with cookie cutters. Place on prepared sheets.
3
Bake cookies until set, 10 to 15 minutes. Remove cookies from baking sheets; place on wire racks to cool. Repeat with remaining dough.
4
Combine confectioners' sugar, water, meringue powder and cream of tartar in a medium bowl. Beat with an electric mixer on low speed until moistened. Beat on high speed until stiff and shiny, about 3 minutes. Place icing in a pastry bag fitted with a small writing tip. Decorate cookies as desired.
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Grandma's Secret Tip
Grandma's Secret Tip
Grandma liked to used meringue powder (which is made of powdered egg whites, sugar and stabilizers) instead of raw egg whites in her icing because she read that raw eggs can sometimes harbor harmful bacteria.
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