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Gingerbread Cut-Out Cookies

Gingerbread Cut-Out Cookies
YIELDS
24 servings

Moist and chewy, these gingerbread cookies are loved by one and all.Recipe courtesy Anna Olson, host of Sugar.

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Ingredients

Gingerbread

½
cup vegetable shortening or butter, at room temperature (125 ml)
½
cup sugar (125 ml)
1
egg
½
cup fancy molasses (125 ml)
1
tsp vanilla extract (5 ml)
¼
cup grated fresh ginger (60 ml)
3
cup all purpose flour (750 ml)
1
tsp cinnamon (5 ml)
¾
tsp baking soda (3 ml)
¼
tsp cloves (1 ml)

Royal Icing

3
Tbsp meringue powder (available at cake stores and Bulk Barn stores) (45 ml)
½
cup warm water (125 ml)
4 ½
cup icing sugar, sifted (1125 ml)
1
tsp vanilla extract (5 ml)
½
tsp cream of tartar (2 ml)
food colouring, as needed
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Directions

Step 1

Cream shortening (or butter) and sugar until fluffy. Beat in egg and vanilla. Stir in molasses and grated ginger until evenly blended.

Step 2

In a separate bowl, combine remaining dry ingredients and add to molasses mixture, stirring just until dough comes together. Shape dough into 2 discs and chill for at least 2 hours before rolling.

Step 3

Preheat oven to 375 degrees F.

Step 4

On a lightly floured surface, roll out 1 disc to just over 1/8-inch thick. Cut out desired shapes and place on a parchment-lined baking sheet. (If using cookies as decoration, put a small hole where a string will go to tie it). Bake for 6 to 8 minutes until edges are firm to the touch. Cool completely before decorating.

Step 5

Stir together all ingredients to blend, then beat with electric beaters on high speed until mixture is stiff, about 7 minutes. Tint portions of icing with food colouring, as desired.

Step 6

To store, keep icing tightly covered, with plastic wrap resting directly on surface of icing. Makes about 2 dozen cookies.

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