The holidays are here and that means cookies, cookies cookies! Macaroni Kid Eats asked me what my fav cookie recipe is and I must admit it is the forever loved Gingerbread Cookie. To me, it screams Christmas! No matter what shape you choose, you can never go wrong! Here is my recipe and I must say that the Elves barely let them cool!
Ingredients:
6 cups all-purpose flour, plus more for work surface
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup unsalted butter, at room temperature
1 cup packed dark-brown sugar
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon finely ground pepper (optional)
1 1/2 teaspoons salt
2 large eggs
1 cups unsulfured molasses
Fine sanding sugar, for sprinkling
Directions:
Sift together baking powder, baking soda and flour into a large bowl. Set aside.
Put butter and brown sugar in a mixing bowl and mix on medium speed until fluffy.
Add spices and salt, then molasses and eggs - mix until well incorporated. On low speed add flour mixture. Divide dough into thirds, place in plastic wrap and refrigerate for about an hour or until cold.
Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut with your choice of cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and place in refrigerator for about 10 minutes.
Bake cookies for 12 to 14 minutes, remove from cookie sheet and let cool.
Put icing (recipe below) in a pastry bag fitted with a small plain round tip and decorate to your liking! Be sure to sprinkle with sanding sugar for that extra special touch. Tap off extra sugar.
Icing
3 tablespoons meringue powder
5 tablespoons warm water
Juice of 1 lemon
4 cups sifted confectioners' sugar, or more to thicken icing
In a mixing bowl, beat all ingredients until icing forms peaks - this will take between 7-12 minutes depending on type of mixer you have.
Save one for Kris, they are his favorite and don't forget to visit the Macaroni Kid North Pole!
