Categories: Cookies
Ingredients
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1 egg
- 3/4 cup molasses
- 3 1/2 cups all-purpose flour
- 2 tsp. ground ginger
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. ground allspice
- Royal Icing
- 2 cups confectioners' sugar
- 2 Tsp. plus 2 tsp. water
- 4 tsp. meringue powder
- 1/4 tsp. cream of tartar
- 1 to 2 Tbsp. miniature chocolate chips
- 1 to 2 Tbsp. Red Hots
Directions
- In a bowl, cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour and next five ingredients; slowly beat into creamed mixture.
- Divide dough in half; wrap in plastic wrap. Refrigerate 1 hour.
- Preheat oven to 350 degrees. On a floured surface, roll each portion of dough to 1/4 inch thickness. Cut with floured 3 inch gingerbread boy-shaped cookie cutter. Place on greased baking sheets. (I use parchment paper).
- Bake 10-20 minutes until set. Cool completely on wire racks.
- In a bowl, beat confectioners’ sugar, water, meringue powder and cream of tartar on low speed until blended. Beat on high 4-5 minutes or until stiff peaks form.
- To decorate, place cookies on a work surface with heads facing you. (Upside down).
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Pipe antlers onto legs. With icing, attach chocolate chips for eyes and red hots for noses. Let stand until set. Store cookies in airtight containers.
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Per cookie: 106 cal. 2g fat (1g sat. fat, 9 mg. chol., 58mg. sodium, 21g carb., trace fiber, 1g pro.