Classic Gingerbread Cookies
This recipe has been in my family as long as I can remember. The original comes from a 1990's edition of Canadian Living and makes an appearance every year in our kitchen. This recipe is perfect for cut cookies or gingerbread houses, crisp rather than chewy, and lasts for a few weeks after baking if you can hold yourself back!
This year I took my decorating up a notch and did some fun snowflake icing patterns on a 2.5" cookie cutter shape. If you don't have a snowflake, you can also make these icing designs work with a five- or six-pointed star cutter.
- 1 cup brown sugar
- 1-1/2 tsp each of cinnamon and ground ginger
- 1/4 tsp salt
- 3/4 tsp baking soda
- 1/4 cup boiling water
- 1/2 cup unsalted butter
- 1/4 cup molasses
- 2 cups all-purpose flour
- Mix sugar, spices, salt, and baking soda in a large bowl.
- Stir in boiling water until sugar is dissolved.
- Quickly stir in butter until melted, then molasses.
- Gradually stir in about 1-1/2 cup of flour. Continue adding flour a little at a time.
- When dough becomes stiff, flour hands and counter and knead until dough is combined enough to roll out.
- Roll immediately or wrap and refrigerate for up to two weeks, or freeze.
- Roll to 1/4 inch thickness and use a floured cookie cutter to cut out shapes.
- Place on a greased baking sheet.
- Bake in a 300F over for 15 minutes.
Makes about 35 (2.5" snowflake shaped) cookies.
Meringue Powder Royal Icing Ingredients
- 1/4 cup water
- 2 tbsp meringue powder
- 2-1/3 icing sugar
Meringue Powder Royal icing Instructions
- Beat water with meringue powder until combined.
- Gradually beat in icing sugar for about 8 minutes or until very stiff.
- Cover with a damp cloth to prevent drying out.
Makes 1-1/2 cups.