Description
A deliciously dark, rich gingerbread dough. Cut out and decorate whatever shapes you’d like!
Ingredients
- 6 cups All-purpose Flour
- 1 teaspoon Salt
- ½ teaspoons Allspice
- ½ teaspoons Ground Cloves
- ½ teaspoons Ground Ginger
- ½ teaspoons Ground Nutmeg
- ½ teaspoons Ground Cinnamon
- ¾ cups Margarine Or Softened Butter
- 1-½ cup Firmly Packed Dark Brown Sugar
- 1 cup Molasses
- 2 whole Eggs
- 1 Tablespoon Maple Extract
- ROYAL ICING
- 2 pounds Powdered Sugar, Sifted
- ⅓ cups Whole Milk, Plus More If Needed For Thinning
- 2 whole Large Egg Whites
- Miscellaneous Candies, Sprinkles, And Other Decorations
- 6 cups All-purpose Flour
- 1 teaspoon Salt
- ½ teaspoons Allspice
- ½ teaspoons Ground Cloves
- ½ teaspoons Ground Ginger
- ½ teaspoons Ground Nutmeg
- ½ teaspoons Ground Cinnamon
- ¾ cups Margarine Or Softened Butter
- 1-½ cup Firmly Packed Dark Brown Sugar
- 1 cup Molasses
- 2 whole Eggs
- 1 Tablespoon Maple Extract
- ROYAL ICING
- 2 pounds Powdered Sugar, Sifted
- ⅓ cups Whole Milk, Plus More If Needed For Thinning
- 2 whole Large Egg Whites
- Miscellaneous Candies, Sprinkles, And Other Decorations
Preparation
In a large bowl, combine the flour, salt, allspice, cloves, ginger, nutmeg, and cinnamon. Set aside.
In a mixer, beat the margarine (or butter) and brown sugar until fluffy. Drizzle in the molasses, mixing well, scraping the sides a couple of times to make sure it’s evenly combined. Add the eggs and maple extract and mix. Add the flour mixture in three batches, beating until just combined after each addition.
Wrap the dough in plastic wrap and refrigerate for at least 2 hours, more if you have time!
When you’re ready to bake the cookies, remove the dough from the fridge and preheat the oven to 350 degrees. When the dough is soft enough to roll but still firm, divide it in half and roll out each half between 2 sheets of plastic wrap (dividing it in half just makes it more manageable.) Cut out shapes of your choosing and place on a baking sheet lined with parchment or a baking mat. Bake for 13-18 minutes, depending on the size of cutters used, until the cookies are baked through but still soft. Remove with a spatula and allow to cool completely.
To make the royal icing, beat the powdered sugar, milk, and egg whites until thick but still able to be piped. Transfer to a piping bag fitted with a fine tip (or a squirt bottle.)
Decorate the cookies however you’d like, using icing as an accent and as glue to hold on the candies. Allow icing to set before transporting or serving.
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