© 2019 Christina Fogal

Decorating Gingerbread Cookies

Gingerbread Cookies

1 cup packed brown sugar
1/3 cup shortening
1½ cups dark molasses
2/3 cup cold water
7 cups flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon

Cream brown sugar, shortening, molasses and water.  Mix in the remaining ingredients.  Cover and refrigerate for at least two hours. 

Heat the oven to 350°.  Divide the dough into fourths.  On a lightly floured surface, roll each fourth, one at a time, until ¼” thick.  Cut with cookie cutters and place on a parchment covered baking sheet.  

Bake for 10-12 minutes, or until no indentation remains when touched.

Cool and frost with Royal Icing.

Royal Icing

2 pounds powdered sugar
½ teaspoon cream of tartar
2/3 cup pasteurized egg whites
1 teaspoon vanilla
Water
Food coloring, optional

Mix powdered sugar and cream of tartar in stand mixer bowl.  Add egg whites.  Mix on low until it comes together.

Turn mixer on to high speed and mix for two minutes.  The frosting will be very thick and turn a crisp white color. 

Stir in vanilla.

At this stage, the frosting can be used to decorate gingerbread houses.

Royal Icing Outline Consistency:
Place 1 cup of the frosting in a bowl.  Stir in ¾ teaspoon water and add food coloring if desired.  Place half of the frosting in a decorating bag or plastic bag.  Use this frosting to outline areas to be filled in with the Flood Consistency Royal Icing.


Royal Icing Flood Consistency:
Stir in water (about 2 teaspoons) to the leftover ½ cup of tinted frosting.  Place the frosting in a decorating bag or plastic bag.  Use this frosting to fill in the areas outlined with the Outline Consistency Royal Icing.

Christina Fogal

Gingerbread Cookies
Christina Fogal

Decorating Gingerbread Cookies