Gingerbread Cookies with Royal Icing

Molasses, ginger, allspice, cinnamon and cloves bring robust flavor to a classic holiday cookie.

Prep Time

1:40

Hr:Mins

Total Time

3:40

Hrs:Mins

Makes

dozen

1/2

cup butter or margarine, softened

1/2

cup packed brown sugar

1/2

cup mild-flavor or full-flavor molasses

1/3

cup cold water

3 1/2

cups Gold Medal® all-purpose flour

teaspoons baking soda

teaspoons ground ginger

1/2

teaspoon ground allspice

1/2

teaspoon ground cinnamon

1/4

teaspoon salt

1/4

teaspoon ground cloves

Royal Icing

tablespoon meringue powder

tablespoons cold water

cup powdered sugar

Granulated sugar, if desired

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 350°F. 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. Sprinkle with sugar. Let stand about 5 minutes or until icing is set.

Makes 5 dozen cookies

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Kitchen Tip

Look for meringue powder in the baking aisle of the grocery store.

Nutrition Information:

1 Serving (1 Cookie)

Calories 60

(Calories from Fat 15),

Total Fat 1 1/2g

(Saturated Fat 1g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 65mg;
Total Carbohydrate 12g

(Dietary Fiber 0g,
Sugars 5g),

Protein 0g;

Percent Daily Value*:

Exchanges:

0 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Gingerbread Cookies with Royal Icing

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens