Empowdered Gingerbread Cookies

Ingredients:

  • 2-1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup butter softened
  • 1/2 cup molasses
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1 tablespoon EMPOWDERED


Directions:

  1. In a large bowl, with mixer at slow speed, beat flour, sugar, butter, molasses, egg, cinnamon, baking powder, ginger, cloves, nutmeg, baking soda, Empowdered and salt until well mixed.
  2. Cover and refrigerate for 1 hour.
  3. Preheat oven to 350°F.
  4. On a lightly floured surface, working with half of the dough this time, roll 1/8 inch thick. With floured cookie cutters, cut dough into shapes. Using a metal spatula or pancake turner, place cookies 1/2 inch apart on greased cookie sheets. Re-roll trimmings and continue to cut shapes.
  5. Bake for 8 minutes, or until very lightly browned. Transfer cookies to racks to cool completely.


Royal Icing:

  • 2 large egg whites or 5 tablespoons meringue powder
  • 2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract 3 cups confectioners' sugar, sifted
  • Food coloring, if desired
  • With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes till stiff and glossy. Add food coloring, if desired, and transfer to a pasty bag to pipe onto cookies.

Enjoy!

 

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