Recipe Archive

Gingerbread Cookies with Royal Icing

Serving size:	22 large cut-out cookies
Prep time:	1 hour, 15 minutes
Cook time:	8 to 10 minutes
Difficulty:
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Nugget Signature Recipe

There’s nothing more fun to get you in the holiday spirit than decorating gingerbread cookies with the kids. Karisa’s recipe is simple and delicious. Cut out your favorite shapes with Anne Clark’s cookie cutters – featured below. You can add food coloring to the royal icing to create bright colors, and don′t forget about the wide range of sprinkles and edible decorations on our baking aisle.

Ingredients

• 10 ounces unsalted butter
• 8 ounces brown sugar (1 cup packed)
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 3 teaspoons ground ginger
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 2 eggs
• 11 ounces molasses (1 really full cup)
• 7 cups all-purpose flour or pastry flour, sifted
• Royal Icing:
• 1 egg (whites only)
• ½ teaspoon lemon juice
• 2 cups powdered sugar

Preparation

In a large bowl, sift together flour, baking soda, and spices.

Cream butter with electric mixer. Beat in sugar until fluffy and then add eggs and molasses. Add flour, baking soda and spice mixture in ¼-cup portions while mixer is on low speed. Let dough chill for at least 1 hour.*

Roll dough out on a floured surface (⅛ inch thick) and use cookie cutters to make desired shapes. Place the cookie cut-outs on parchment-paper-lined or greased-and-floured baking sheets. Bake at 350°F for 8–10 minutes; let cool completely. Decorate as desired.

*While cookies are chilling, make royal icing.

Royal Icing:

Heat egg white, lemon juice, and 1 cup powdered sugar in a pan on low heat, stirring frequently until it reaches 160°F. Remove from heat and mix in the rest of the sugar with an electric mixer.

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