Gingerbread Cookies with Royal Icing
- Difficulty: Easy
- Yield: 12 to 15 cookies, depending on your cookie cutter sizes
- Nutritional Information per Serving (1 of 13.5 servings): Calories 347, Total Fat 13 g, Saturated Fat 5 g, Carbohydrates 55 g, Dietary Fiber 0 g, Sugar 27 g, Protein 3 g, Cholesterol 21 mg, Sodium 123 mg
- Total Time: 1 hr 18 min
- Prep Time: 10 min
- Chill Time: 1 hr
- Bake Time: 8 min
Gingerbread Cookies:
- 1 package sugar cookie mix
- 1 egg
- 1/2 cup all-purpose flour
- 1/4 cup melted butter
- 2 tablespoons pumpkin pie spice
- 1/2 teaspoon ground ginger
- 1/4 cup dark molasses
- 1 teaspoon vanilla extract
Royal Icing:
- 2 large egg whites or 5 tablespoons meringue powder
- 2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract
- 3 cups sifted confectioners' sugar
- Food coloring, optional
1. For the Gingerbread Cookies: Fire up your oven to 350F (175C) and get ready for cookie magic! In a large bowl, blend all ingredients into a smooth dough, then chill it for 1 hour to build flavor. Roll it out on a floured surface to 1/8-inch thickness, cut with your favorite shapes, and bake on a sheet for 8 minutes until golden and irresistible.
2. For the Royal Icing: Whip up creativity with a hand mixerbeat egg whites and lemon juice (or vanilla) until frothy. Slowly mix in sifted powdered sugar on low until glossy, then crank to high for 5 minutes for stiff peaks. Tint with food coloring if desired, bag it up, and transform your warm cookies into festive masterpieces!
