Baking, Food

Cookie Swap: Gingerbread



For the cookies
1 Egg
5 1/2 Cups All Purpose Flour
2 Sticks Salted Butter
1 Cup of Molasses
1/2 Cup of Light Brown Sugar
1/2 Cup of regular sugar
1/4 tsp Ground Cloves
2 tsp Cinnamon
1 1/2 tbsp Ground Ginger
1/2 tsp Allspice
1 1/2 tsp baking soda
1/2 tsp Salt

Preheat oven to 350 degrees.
Mix together flour, cloves, cinnamon, ginger, allspice, baking soda, and salt in a bowl. Set aside.
In a separate larger mixing bowl, cream together butter and both sugars. Add in egg and molasses and mix until well combined.
Slowly add dry mixture to wet mixture and combine.
Remove dough from mixing bowl and form a ball, cover in plastic wrap and chill in the fridge for 30 minutes.
Once dough is chilled, flour your rolling surface. Roll out dough to desired thickness. The thicker the dough, the softer the cookie.
Use various cookie cutters to make your cookies. This is A LOT of dough and will make A LOT of cookies. You can half the recipe for a little less dough.
Once cut, freeze the cookies for 10 minutes as this will keep the cookies from spreading and losing their shape.
Bake for 10 minutes.
Allow to cool completely before decorating.

For the icing
4 cups powdered sugar
3 level tbsp Meringue Powder
8-10 tbsp water (or more for flooding consistency)
1 tbsp vanilla extract

Add all ingredients into a large mixing bowl and mix together. Add more water for a runnier consistency.
If the icing is too loose, add more powdered sugar to reach your desired thickness.
Split the icing into different bowls and color using either gel or paste food coloring.
Allow a couple of hours, or let them sit over night for the icing to set completely.




to make the reindeer, simply turn a gingerbread man upside down




Recipe based off Nerdy Nummies.



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