Gingerbread Cookies

INSTRUCTIONS

• Make the Gingerbread Cookies:
• Preheat the oven to 350°F (180°C).
• Line 2 large baking sheets with parchment paper.
• Combine and sift the dry ingredients in a large bowl (all-purpose flour, ginger, baking soda).
• Rub the butter into the mixture using your fingertips. Continue rubbing in the butter until the mixture resembles fine bread crumbs. Stir in the sugar.
• Stir in the syrup or honey and egg until the mixture forms a dough. You can also use a mixer with the dough hook attachment to mix till a smooth dough forms. Pour the dough onto a lightly floured surface and knead it until smooth.
• Roll out the dough on a lightly floured surface to a thickness of ¼in (5mm). Use cookie cutters to cut out shapes. Reroll the leftover dough and cut out more cookies.
• Carefully place the cookies on baking sheets and bake for 9-10 minutes. Let the cookies cool on the baking sheets. Decorate with candies, raisins, and royal icing.
• Make the Royal Icing (Yield – 6 cups):
• Place 2 pounds of powdered sugar in a stand mixer fitted with the whisk attachment.
• Add 6 tablespoons of meringue powder, followed by 12 tablespoons (¾ cup) of warm water.
• Turn the mixer on slowly and then gradually increase the speed until a smooth frosting forms. It shouldn’t be thick or paste-like; it should flow freely (but not be too runny). Add additional water, if needed.