Classic Gingerbread Cookies Cutouts

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Source: Ion Digital / Reagan Elam-relam@radio-one.com

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Here’s my favorite Classic Gingerbread Cookie recipe part of “My 12 Days of Christmas Cookies, enjoy!

Classic Gingerbread Cookie Cutouts:

Source: Cinid B. / Cindi B.

Ingredients

1/2 cup butter, soft
1/2 cup brown sugar
2/3 cup molasses
2 eggs
4 cups all-purpose flour, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Direction:

Heat oven to 350.
Cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Stir in the remaining flour by hand to form a stiff dough.
Divide dough into 2 pieces. On a lightly floured surface, and roll out dough. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Royal Icing

In your local crafts store (Hobby Lobby or Michaels) you can buy Royal Icing in bag. Just follow the direction on package. Or you can follow my recipe for Homemade Royal Icing.

4 cups powder sugar
¼ cup meringue powder (Hobby Lobby or Michaels)
4 tbsp. water
1 tsp. vanilla flavor
Food coloring

Combine all ingredients in bowl and beat about 5 to 8 minutes until icing is thick. Separate into air tight bowls for desired color to decorate. Keep bowls covered so icing will not dry out. Then decorate your Gingerbread Cookies.

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