Gingerbread Cookies

Adapted from B&G Foods, Inc.

In 3-quart saucepan over medium heat, combine molasses, margarine, and brown sugar. Heat until mixture boils, stirring occasionally to blend well. Remove from heat; cool. In mixing bowl, combine flour, ginger, cinnamon, baking powder, baking soda, nutmeg, and cloves. Mix well. Add molasses mixture to dry ingredients. Stir in egg. Mix until all is combined. Wrap dough in plastic wrap and chill one hour. Preheat oven to 350. On floured surface, roll half of dough to 1/4 inch thickness. Cut with floured gingerbread man cookie cutter or any other shape you desire. Place cookies on prepared baking sheets. Repeat with remaining dough. Bake for 12 minutes or until lightly browned around edges. Remove from sheet; cool on wire rack. Meanwhile to prepare frosting, combine powdered sugar, meringue powder, and water in a mixing bowl. Mix until peaks form, or for ten minutes. For a thinner frosting, add a little water one teaspoon at a time until consistency of honey. Spread evenly over cooled cookies. Decorate cookies as desired with raisins, candies etc.

Rated by 2 users (5.00)

24 servings