Basic Gingerbread Cookies

Basic Gingerbread Cookies             

Makes about 24 6-inch gingerbread people

Ingredients

• 6 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 pound (2 sticks) unsalted butter, room temperature
• 1 cup dark-brown sugar, packed
• 4 teaspoons ground ginger
• 4 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 teaspoon finely ground black pepper
• 1 1/2 teaspoons salt
• 2 large eggs
• 1 cup unsulfured molasses
• Currants

Directions

1. In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
   
   
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in thirds, and wrap in plastic. Chill for at least 1 hour.
   
   
3. Heat oven to 350 degrees. Line baking sheets with Silpats (a French nonstick baking mat). Set aside. On a lightly floured work surface, roll dough 1/8-inch thick. Cut into gingerbread people shapes. Transfer to prepared baking sheets.
   
   
4. Cut out desired decorations and place on cookies. Press currants into dough to create eyes and buttons. To create hair, roll a piece of dough into a ball and pass through a clean garlic press. Attach hair to heads. Bake until crisp, but not darkened for about 20 minutes. Let cookies cool on wire racks.
   
   
5. Decorate with royal icing.

 

 

 

Lemon Royal Icing

 

Makes about 2 1/2 cups                    

 

 

Ingredients

• 2 large egg whites, or more to thin icing
• 4 cups sifted confectioners' sugar, or more to thicken icing
• Juice of 1 lemon
• 3 drops glycerin

 

 

 

Directions

1. Beat the whites until stiff but not dry. Add sugar, lemon juice and glycerin (if using); beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

 

 

Source