Ginger Spice Cookies with Royal Icing

Name: Ginger Spice Cookies with Royal Icing
Prep time: 40 min
Total time: 2 h 10 min
Yield: 36 cookies
Ingredients: Cookie; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/4 teaspoon ground allspice; 6 tablespoons Land O Lakes® Butter softened; 1/4 cup firmly packed brown sugar; 1/4 cup sugar; 1 tablespoon mild flavor molasses; 1 large Land O Lakes® Egg; 1 teaspoon freshly grated ginger root *; 1 tablespoon finely chopped crystallized ginger; Royal Icing; 2 1/2 cups powdered sugar; 4 tablespoons warm (105°F to 115°F) water; 2 tablespoons meringue powder; 1/2 teaspoon cream of tartar; Liquid food color

This holiday ginger spice cookie is easily decorated by dipping it in royal icing that has been swirled with food color for a marbleized effect.

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40 min

Prep Time

02 hrs 10 min

Total Time

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Ingredients

1 ¹/₂ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground ginger

¹/₂ teaspoon ground cinnamon

¹/₄ teaspoon baking powder

¹/₄ teaspoon salt

¹/₄ teaspoon ground allspice

6 tablespoons Land O Lakes® Butter, softened

¹/₄ cup firmly packed brown sugar

¹/₄ cup sugar

1 tablespoon mild flavor molasses

1 large Land O Lakes® Egg

1 teaspoon freshly grated ginger root

1 tablespoon finely chopped crystallized ginger

Royal Icing

2 ¹/₂ cups powdered sugar

4 tablespoons warm (105°F to 115°F) water

2 tablespoons meringue powder

¹/₂ teaspoon cream of tartar

Liquid food color

*Substitute 1/4 teaspoon ground ginger.

How to make

STEP 1

Combine flour, baking soda, ground ginger, cinnamon, baking powder, salt and allspice in bowl; mix well. Set aside.
STEP 2

Place butter, brown sugar and sugar in bowl; beat at medium speed until creamy. Add molasses, egg and ginger root; beat until well mixed. Add flour mixture; beat at low speed until well mixed. Stir in crystallized ginger. Cover; refrigerate at least 1 hour or until firm.
STEP 3

Heat oven to 350ºF.
STEP 4

Shape dough into 3/4-inch balls. Place 2 inches apart onto ungreased cookie sheets; flatten slightly with bottom of greased glass.
STEP 5

Bake 9-11 minutes or until puffed and centers just begin to set. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
STEP 6

Combine all royal icing ingredients except food color in bowl. Beat at low speed until moistened. Beat at medium speed 1-3 minutes or until slightly thickened and glossy. (If too thick, add additional tablespoon water).
STEP 7

Spoon 1/2 cup icing into shallow bowl. (Keep remaining icing covered with damp paper towel.) Place 2 to 3 drops food color in random pattern on icing. Swirl gently with knife to create marbled effect.
STEP 8

Place waxed paper onto flat surface.
STEP 9

Gently dip top of cookie into royal icing, letting excess drip onto prepared waxed paper. Quickly turn cookie upright; place onto cooling rack. Let stand until icing is set. Repeat marbleizing and dipping process with 1/2 cup white icing and 2 to 3 drops food color, as necessary.