There’s nothing quite like the aroma of freshly baked Gingerbread Cut Out Cookies filling your home during the holiday season. This recipe is a true classic, capturing all the warm, comforting flavors of the season in a delightfully chewy and flavorful cookie.

 

INGREDIENTS

– 2 1/4 cups all-purpose flour

– 2 teaspoons ground ginger

– 1 teaspoon baking soda

– 1/2 teaspoon ground cinnamon

– 1/4 teaspoon ground cloves

– 1/4 teaspoon salt

– 3/4 cup unsalted butter, softened

– 3/4 cup packed brown sugar

– 1 large egg

– 1/4 cup molasses

…… make sure you have several shapes of Christmas cookie cutters!

 

     INSTRUCTIONS

1. – In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt.

2. – In a large bowl, beat the butter and brown sugar until light and fluffy, about 2-3 minutes.

3. – Beat in the egg and molasses until combined.

4. – Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. – Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours (or up to 3 days).

6. – Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.

7. – Working with one portion of dough at a time, roll out the dough to 1/4-inch thickness on a lightly floured surface.

8. – Use cookie cutters to cut out shapes and place them 1 inch apart on the prepared baking sheets.

9. – Bake for 8-10 minutes, until the edges are lightly golden.

10. – Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

 

Easy Royal icing

 

                  •               4 cups (480g) Powdered Sugar, sifted to remove lumps

                  •               3 tablespoons (21g) Meringue Powder

                  •               6 tablespoons (90ml) Warm Water, plus more for thinning

                  •               1 teaspoon Pure Vanilla Extract or clear vanilla for whitest icing

                  •               1/4 teaspoon Cream Of Tartar for extra stability

-food coloring

-electric mixer

-piping bags and tips

-Several colors of sanding, sugar or colored sugar

1.  Pour the powdered sugar into your mixing bowl. Sprinkle the meringue powder and cream of tartar over the sugar. Whisk these dry ingredients together for 30 seconds until completely combined

2. Pour the warm water and vanilla extract into the bowl with your dry mixture.

3. Start your mixer on the lowest speed to prevent a powdered sugar explosion.

4. Increase the mixer speed to medium-high. Beat the mixture for 7 to 10 minutes until it transforms into glossy, thick icing.

 

 5. The icing should form stiff peaks that hold their shape when you lift the beater. This creates your base consistency perfect for piping borders and details that need definition.

6. Divide your icing up into smaller bowls and color with your food coloring only a few drops at a time to the desired color.

7. You can spread the icing onto the cookie, or you can spoon your icing into piping bags to create a thin line and/or border.

8. Use sanding sugar on any areas you want to decorate while the icing is still wet.

Allow your cookies to dry completely before messing with them.

But most of all enjoy this process. It doesn’t have to be perfect, and no matter what you do they will be darling and beautiful and festive and fun.

Happy Holidays!!!!