Ingredients
- Cookies:
- 1 cup butter, softened
- 1 cup granulated sugar
- 1/2 tsp baking soda
- 1/4 cup hot water
- 1 cup molasses
- 5 1/2 cups all-purpose flour, plus more for work surface
- 1 1/2 Tbsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp ground allspice
- Royal Icing:
- 1 (16-oz) pkg powdered sugar
- 3 Tbsp meringue powder
- 6-8 Tbsp warm water
Details
Servings 48
Preparation time 40mins
Cooking time 150mins
Preparation
Step 1
Prepare the Cookies: Beat butter and sugar with heavy-duty electric stand mixer on medium speed until fluffy, about 3 minutes. Set aside.
Stir together baking soda and hot water in a bowl until dissolved; sir in molasses.
Stir together flour, ginger, cinnamon, salt, and allspice in a large bowl. Add flour mixture to butter mixture alternately with molasses mixture, in 3 parts, beginning and ending with flour mixture. Beat on medium speed until incorporated after each addition. Shape mixture into a flat disk. Wrap in plastic wrap; chill 1 hour.
Preheat oven to 350. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut dough with 3-inch and 4-inch cookie cutters. Gather scraps, and reroll as desired. Place Cookies 2 inches apart on parchment paper-lined baking sheets. Bake until edges are lightly browned, 15 to 18 minutes. Cool on baking sheets 2 minutes; transfer to wire racks. Cool completely, 30 minutes.
Prepare the Royal Icing: Beat powdered sugar, meringue powder, and 6 tablespoons of the warm water with an electric mixer on low speed until blended, 1 minute. Increase speed to medium; beat until smooth, 2 minutes. Beat in remaining warm water, 1/4 teaspoon at a time, until desired consistency is reached.
Spoon Royal Icing into a small ziplock plastic freezer bag with 1 corner snipped; pipe on Cookies.
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