Ingredients:
3 1/4 cups flour
2 teaspoons ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 sticks butter, room temp
1/2 cup brown sugar
1 egg
1/3 cup molasses
3/4 teaspoon vanilla
Directions:
Sift together flour, ginger, cinnamon, baking soda, and salt in a medium bowl.
In another bowl, cream together butter and brown sugar. (I use my paddle attachment on the mixer on medium speed for 3 minutes.)
Beat in the egg, scrape down the sides. Add molasses and vanilla.
Reduce the mixer to low speed. Add the flour mixture and mix until the dough comes together. The dough should not be sticky or dry or crumbly. If it's sticky, add 1 T flour.
Divide the dough in half, make 2" round discs, and wrap them in plastic wrap. Chill for 2 hours in the fridge.
Roll out the dough on a lightly floured surface. Dip cookie cutters in flour before cutting. Reroll the dough when needed, but chill it again if it gets too warm.
Bake on parchment paper in a 350 degree oven for about 10 minutes.
For the Royal Icing... I am no expert, but what I do is this:
4 cups powdered sugar
1/4 cup (40 g) meringue powder
1/4 cup water
1 teaspoon lemon juice
1/2 teaspoon almond extract
Use a paper towel to wipe the bowl of the mixer with lemon juice. Mix the powdered sugar and meringue powder together, then add the liquid ingredients. Using the paddle attachment, beat on low speed for 12 minutes. Stir in 1 teaspoon of water until you reach a good consistency. (The 10 second test - if you run a knife through the icing, the line should disappear in 10 seconds.)
This does make a lot of royal icing, so maybe halve the recipe if you don't plan on covering the whole cookie top with icing.
I use a small pastry tip (#3) to outline and decorate the cookies! :)
God Jul!
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