Ingredients
Gingerbread cookies:
- 1 (17.5 ounce) package sugar cookie mix
- 1 egg
- 1/2 cup all-purpose flour
- 1/4 cup melted butter
- 2 tablespoons pumpkin pie spice
- 1/2 teaspoon ground ginger
- 1/4 cup dark molasses
- 1 teaspoon vanilla extract
- Royal Icing
- 2 large egg whites or 5 tablespoons meringue powder
- 2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract
- 3 cups confectioners' sugar, sifted
- Sanding sugar, if desired
For Gingerbread Cookies:
Directions
Preheat oven to 350 degrees F.
Cookies: In a large mixing bowl, blend all ingredients together and chill for up to 1 hour. Roll dough out on floured board about 1/8-inch thick. Cut desired shapes with cookie cutters and place onto sheet pan. Bake for 8 minutes in preheated oven. Let cool to room temperature before decorating.
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Read all 10 reviews
By xmasbaker
on August 08, 2011
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I have been using this recipe the last two Christmases. It works wonderfully and everyone loves it! They are simple and quick to bake. The texture is chewy and the ginger is not overwhelming. My kids (14,19,and 22! enjoy decorating them and giving them away to friends and family.
By specialk4kids_1...
Fort Worth, 83
on December 22, 2010
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These cookies are wonderfu!
By pauldoxsee
Stevens Point
on December 12, 2010
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Outstanding and easy to make. I did wrap the dough in plastic wrap before refrigerating which helped keep the moisture level where it needed to be. I didn't have any problem with dry dough. I opted for the vanilla instead of the lemon for the frosting and it worked fine. I divided the frosting into several sub-batches to allow for a variety of frosting colors out of the same recipe. This also worked very well. I was able to get 30 2" bears out of this basic recipe.
Read all 10 reviews