Ingredients
Equipment
Method
Ginger Cookies
- In a stand mixer, beat together the butter, sugar, and molasses until fluffy. Add the egg in small increments, beating well between each addition.
- In a separate bowl, sift together the Flour, Baking Soda, Ground Cinnamon, Ground Ginger, Salt, and Ground Cloves. In small increments, stir the dry ingredients into the butter mixture until just combined.
- Place the dough on a 1 sheet of baking paper. Place another sheet on top and press until the dough is a flat layer. Chill for 1 hour.
- Preheat oven to 375° Fahrenheit.
- On a lightly floured work surface, rollout to the dough to be approximately 5mm thick. Cut out 6 squares and 6 oval biscuits (re-roll trimming as necessary). Chill until firm.
- Bake for 8-12 minutes or until the edges are lightly browned. Allow to cool for 1 minute on the tray before transferring to a wire rack to cool completely.
Royal Icing
- Using a whisk (or stand mixer), mix together the eggs and 3 tablespoons of the icing sugar in a large bowl. Then mix in the lemon juice.
- Gradually add the remaining icing sugar and mix thoroughly until the icing holds it shape. (Overbeating the icing will cause bubbles to form)
- Divide the icing into three bowls. Leave two of these three bowls white. Divide the third bowl into four and color(blue, yellow green, and red)
- Drop by drop, add water to the colored icing and mix to an outline consistency. Spoon into a piping bag and fit with a no. 1 writing nozzle
- Drop by drop, add water to one of the bowls of white icing to mix to an outline consistency. Spoon into a piping bag with a no. 1 writing nozzle.
- Drop by drop, add water to the other bowl of white icing until it reaches a flooding consistency. Spoon into a piping bag with a no. 3 writing nozzle.
- Decorate cookies according to the template. Or however you like!
- Enjoy!!