Gingerbread Cookies with Royal Icing

By Hklbrries

This recipe is courtesy of the Gingerbread Factory in Leavenworth, WA.

Ingredients

• Cookie dough:
• 2 cups brown sugar
• 1 cup shortening
• 1/4 cup honey
• 1/4 cup molasses
• 2 eggs
• 1 tsp ginger
• 1 tsp cinnamon
• 1 tsp allspice
• 1 tsp baking soda
• 4 cups flour
• Royal Icing:
• 2 egg whites (see note)
• 2 cups powdered sugar
• 1/2 tsp cream of tartar
• Food coloring
• Sprinkles

Preparation

Step 1

Cookies:
Cream together brown sugar, shortening, honey and molasses. Mix in two eggs. Mix in ginger, cinnamon, allspice, baking soda and flour. Wrap in plastic wrap and refrigerate six hours or overnight. Roll 1/4 inch thick and cut into shapes with knife or cookie cutters. Bake at 350 F for 8 to 10 minutes - on parchment paper is best. Enjoy hot from the oven or cool before decorating with Royal Icing and sprinkles.

Royal Icing:
Mix until soupy and then whip until soft peaks form. Add food coloring. Apply to cookies with icing tubes, fingers or toothpicks.

Note: Due to the risk of salmonella in raw egg whites, those at high risk for food borne illnesses should use pasteurized refrigerated egg whites or powdered egg whites.

Nutrition Information:
Per serving, based on 24 cookies (without icing or decorations)
247 calories
9 g fat (2 g saturated, 33 percent fat calories)
3 g protein
39 g carbohydrate
17 mg cholesterol
1 g dietary fiber
67 mg sodium