Gingerbread Dough (For Deep Stonemold Gingerbread Men)

By zircon50

Ingredients

• 1/2 cup butter -- not shortening
• 1/2 cup brown sugar
• 1/2 cup molasses
• 1 large egg
• 2 teaspoons white vinegar
• 3 cups all-purpose flour
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• Cooking spray

Preparation

Step 1

Preheat oven to 350 degrees.

In the bowl of an electric mixer, cream butter (shortening is not recommended) and sugar until fluffy.

Mix in molasses. Beat in egg and white vinegar.

In a separate bowl, stir flour and seasonings. Beat into batter. Dough will be soft! Cover with plastic wrap and refrigerate it for at least 1 hour or overnight.

TO BAKE:

Generously spray a gingerbread house mold with cooking spray. Scoop up a large ball of dough and knead in your hands for a few seconds until the ball is one unit.

Beginning in the center of each mold, press the dough with your fingers pushing gently towards the edges. The dough should fit just inside the mold. Excess dough can be cut off and reused. Press firmly to prevent air pockets from forming and to make a good impression of the mold design.

Depending on the size of each piece, gently remove the piece by picking up one end with a blunt knife and then slowly prying it out and place on an ungreased baking sheet and bake for 12-15 minutes; OR leave the piece in the mold and bake for 18-20 minutes.

Cover remaining dough with plastic wrap and refrigerate. If you left the piece in the mold, invert the mold and the piece should pop out.

Allow the mold to cool and release gingerbread cookie. Decorate with Royal Icing.

MINI BATCH ROYAL ICING:
2 cups powdered sugar
1 tblsp meringue powder
3 1/2 tblsp water
1 tsp vanilla extract
pinch of cream tartar
1 drop glycerine

LARGE BATCH ROYAL ICING:
5 tablespoons meringue powder
1/3 cup water
4 cups sifted confectioners' sugar, or more to thicken icing
Juice of 1 lemon
3 drops glycerin

Beat the meringue powder and water until stiff but not dry. Add sugar, lemon juice and glycerin (if using); beat for 1 minute more. If icing is too thick, add more egg meringue powder; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.