GINGERBREAD COOKIES with royal icing
This is a great recipe supplied by a wonderful chef/baker Jovana Boksen of Artistic Whisk! Easy recipe that makes a delicious cookie. Check out the video for full instructions of how to decorate with Royal Icing!
1 cup (2 sticks) butter, soften 3/4 cup brown sugar
3 3/4 cups AP flour
1/2 tsp. Baking soda
1/4 tsp. Salt
1/2 tsp. Cinnamon
3/4 tsp. Cloves
1/2 cup + 1 Tbsp. Molasses
Cream together the soft butter, molasses, and sugar until light and fluffy. Gradually add in the egg until combined. Blend together all of the dry ingredients into a bowl until combined, then add it into the whipped butter sugar mixture. Mix by hand just until combined.
Wrap in plastic wrap and flatten out. Refrigerate for a minimum of 3 hours. Line a cookie sheet with parchment paper.
Flour your surface and roll out some of the dough until 1/8” thick. Cut dough into various hopes and place on parchment on cookie sheet. Refrigerate cookie shapes for 1 hour. Preheat oven to 350 degrees. Bake cookies for 8 minutes, turn, then another 2 minutes. Allow cookies to cool.
Pasteurized Egg Whites (very little)
1/8 tsp. Flavoring (if desired) Almond extract, vanilla, peppermint, lemon, etc. Food coloring of your choice. (No set measurements, it is done by consistency of the final icing, either thick or thin depending on the purpose, such as borders or flood (fill). Watch video for more instructions.)