Gingerbread + Sparkles
This weekend the hubs took off to the mountains for a bachelor party and I was able to spend the weekend doing things that I love…shopping, wrapping, crafting, decorating, baking, and hanging out with my lovely friends. These delicious cookies are spicy with the perfect amount of sweetness. They do take a little while, but worth the time if you like gingerbread. Now the royal icing on the other hand was a bit of a challenge. I will have to work on perfecting the consistency, so as to not end up with a huge mess. It even somehow dripped onto Teddy’s head…guess that is what he gets for begging.
- 6 cups all-purpose flour, plus more for work surface
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter
- 1 cup packed dark-brown sugar
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon finely ground pepper
- 1 1/2 teaspoons coarse salt
- 2 large eggs
- 1 cup unsulfured molasses
- Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
- Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
- Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
- Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
- 4 cups sifted powdered sugar
- 3 TB meringue powder
- 10 TB of warm water
- Beat for 8 minutes on low speed
- Use piping bag and small round tip to decorate
- Add sprinkles and sanding sugar