Spiced Gingerbread Piggies

Total Time:
2 hr 45 min
Prep:
30 min
Inactive:
2 hr
Cook:
15 min

Yield:
12 to 16 cookies
Level:
Easy

Ingredients
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup light brown sugar
  • 1/4 cup mild molasses
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 2 teaspoons ground allspice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • Royal Icing, recipe follows
  • Special equipment: 5-inch-long and 3-inch-wide copper piggy cookie cutter
  • Royal Icing:
  • 2 egg whites
  • 3 cups confectioners' sugar, whisked to remove lumps
  • Juice of 1/2 lemon
  • Food coloring, optional
Directions

Combine butter, sugar, and molasses in a stand mixer with the paddle attachment until light and fluffy, about 3 minutes. Meanwhile, whisk together the remaining dry ingredients in a separate bowl. Add the dry ingredients to the butter mixture in increments, and continue to beat until thoroughly mixed together.

Pour the dough out onto the countertop and divide into 3 pieces. Press each piece into a disk and wrap in plastic wrap. Place in the refrigerator and chill for 1 to 2 hours, or up to 3 days.

Adjust the racks to the center of the oven and preheat to 350 degrees F. Line sheet trays with parchment paper.

Spread 2 large pieces of parchment paper out and very lightly flour them. Place a disk of dough between the parchment sheets and roll out to 1/4-inch thickness. Repeat with the remaining disks of dough. Rework all the scraps into balls and re-chill before reusing. Repeat with all the dough.

Cut out cookies and place on the parchment-lined sheet trays with an offset spatula, leaving 1 inch between each cookie. Bake the cookies for 10 to 12 minutes. Cool on the sheet trays for 5 minutes, and then transfer to a cooling rack to continue cooling to room temperature before decorating the cookies with Royal Icing.

Royal Icing:

Add the egg whites, sugar and lemon juice to a large bowl. Beat, using a hand mixer, until glossy and stiff, 5 to 6 minutes. Add food coloring, if using, and mix well. Place in icing bags with fine tips to decorate cookies.


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    This recipe is featured in:

    12 Days of Cookies