Soft Gingerbread Cookies
Molasses, coffee and pleasing spices make these tender cookies ultra tasty. Savor this holiday flavor tradition by serving with a hot beverage or a cold glass of milk.
- 15 min.
- 8 min.
- In a 3- or 4-quart saucepan, combine molasses, the water and espresso powder. Heat and stir over medium-high heat until mixture starts to boil. Remove from heat.
- Stir in butter and brown sugar until butter is melted. Stir in egg, flour, cinnamon, ginger, baking soda, salt and cloves. Divide dough in half; shape each half into a 1-inch-thick disk. Wrap in plastic wrap. Chill 1 to
2 hours or until firm enough to roll out.
- Preheat oven to 350°F. On a lightly floured surface, roll out dough to ¼ inch thick. Cut with gingerbread man or woman cookie cutter. Place 2 inches apart on ungreased cookie sheets.
- Bake for 8 to 10 minutes or until edges are firm. Cool large cookies on cookie sheet 2 minutes before removing. Cool on wire racks.
- Tint Royal Icing with paste food coloring and decorate cookies, if desired. Let stand 1 hour or until set. Store in an airtight container for up to 3 days.
In a large mixing bowl, combine powdered sugar, meringue powder, cream of tartar and warm water. Beat with an electric mixer on low for 1 minute or until combined. Beat on high for about 5 minutes or until stiff peaks form (tips stand straight). Use immediately or cover and chill for up to 48 hours. Keep icing covered when not using to prevent it from drying out.