Gingerbread Cookies with Icing / Maggie’s Creations

These are really fun to make and are great for any occasion as you can use whichever cookie cutter is appropriate. It took me awhile to find an icing that went well with these. Watch out they are addicting!

 

1 cup packed brown sugar

1/3 cup shortening butter flavor

1 and a half cups dark molasses

2/3 cup cold water

7 cups all purpose flour

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon salt

In a large bowl beat brown sugar, shortening, molasses and water with electric mixer on medium speed. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.

Heat oven to 350 F. Grease cookie sheet or use parchment paper. On floured surface, roll dough using a heavy rolling pin to 1/4 inch thick. Cut with floured shaped cutter of your choice. Place on cookie sheet 2 inches apart.

Bake 10 to 12 minutes or until no indentation remains when touched. Immediately remove cookies to cooling rack. Cool for 30 minutes.

Prepare Icing listed below and or decorate using raisins, chocolate chips and various candies.

 

 

 

 

 

 

 

Icing that hardens

This is a great icing for these cookies. 

1 package powdered sugar (16 ounces or 4 and a half cups)

1/3 cup warm water ( 105 to 115 F )

3 tablespoons meringue powder

1 teaspoon vanilla

1/2 teaspoon cream of tarter

Food coloring as desired.

Beat all ingredients except food coloring in large bowl with electric mixer on low speed until mixed. Then beat on high speed 7 to 10 minutes or until very stiff. Divide and tint with food colors as desired. If using a decorating bag mix food coloring before adding to bag. Once the cookies are frosted and sitting out to dry, the icing will harden fairly quickly. Store in zip lock bags or any airtight container.