Recipes : Gingerbread Dough : Food Network

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Gingerbread Dough
Recipe courtesy Scott Liebfried

Ingredients
6 cups all-purpose flour
1/2 teaspoon baking powder
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves, or allspice
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups light brown sugar, packed
2 large eggs
1 cup dark molasses
1 tablespoon water

Royal Icing, recipe follows

Instructions
Whisk all the dry ingredients together thoroughly and
set aside. Beat butter and brown sugar together in the bowl of a mixer on medium
speed until fluffy. Add the eggs, molasses, and water and beat until well
combined.

Beat half of the flour mixture into the mixer until blended and smooth. Add the
remaining flour mixture and then knead the dough until firm and manageable, but
not dry. Add more flour if the dough is wet.

Place the dough in a sealable container or zip-top bag in a cool place for up to 2
hours. If you make the dough ahead of time and refrigerate it, bring to room

temperature before working the dough.

When ready to roll out the dough, preheat the oven to 350 degrees F. Spray your
cookie sheets with nonstick spray.

Roll out dough and cut into desired shapes, working in small batches and keeping
the remaining dough in an airtight container so that it does not dry out. Bake for
11 to 15 minutes, depending on the size of the pieces. The gingerbread will be
light brown when it is done. Let cool before icing.

Royal icing with fresh egg whites:
1 large egg white
2/3 cup powdered sugar

Combine egg white and powdered sugar in a microwaveable bowl and microwave until
the mixture reaches 160 degrees F. The best way to do this is to microwave the
mixture on high power, stopping every 20 seconds to take the temperature; it will
take about 2 minutes and 40 seconds, but cook time will vary based on microwaves.
Make sure to use clean utensils each time you check the icing. The other option is
to microwave the mixture for 45 seconds on high, but the consistency will not be
as good.

Beat on high speed until the icing cools and holds a stiff peak, about 2 minutes.
If the icing needs to be thicker, add up to 2/3 cup more sugar; you will probably
need to add about 1/3 cup more sugar. Food coloring can be added, if desired. Work
with the icing in small amounts, keeping the remaining icing in an airtight
container, as it will dry quickly.

Royal icing with powdered egg whites:
1 1/3 cups powdered sugar
1 tablespoon powdered egg whites
2 tablespoons water

Beat all ingredients together in the bowl of a mixer until stiff peaks form. Food
coloring can be added, if desired. Work with the icing in small amounts, keeping
the remaining icing in an airtight container, as it will dry quickly. The icing
can be re-beaten if necessary.