Ingredients:
- 3/4 cup butter, softened
- 3/4 cup brown sugar, firmly packed
- 2/3 cup molasses
- 1 large egg
- 3 1/4 cups all-purpose flour
- 1 Tbsp. ground ginger
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/4 tsp. salt
Ingredients for Royal Icing:
- 2 2/3 cups sifted confectioners sugar
- 4 Tbsp. warm water
- 2 Tbsp. meringue powder
- 1/2 tsp. lemon extract
Directions:
- Preheat oven to 350 F.
- Cream butter and brown sugar in a large bowl until fluffy. Add molasses and egg; beat until smooth.
- In medium bowl, combine flour, ginger, cinnamon, baking soda, nutmeg, cloves and salt.
- Add dry ingredients to creamed mixture; stir until soft dough forms. On lightly floured surface, use floured rolling pin to roll out dough to 1/4-inch thickness. Cut out cookies.
- Transfer to greased baking sheet. Bake 10 to 12 minutes or until edges are firm. Transfer cookies to wire rack with waxed paper underneath to cool completely.
- For Royal icing: Beat confectioners sugar, water, meringue powder and lemon extract in medium bowl with electric mixer 7 to 10 minutes or until stiff.
- Spoon icing into pastry bag fitted with medium round tip.
- Pipe icing onto cookies. Use candies, mints and gumdrops to decorate cookies as desired.
- Allow icing to harden. Store in an airtight container.
