Make Ahead

Gingerbread Cookies with Royal Icing

Prep Time: 1 Hour 40 Minutes Start to Finish: 3 Hours 40 Minutes 5 dozen cookies

1 In large bowl, beat butter, brown sugar, molasses and cold water with electric mixer on medium speed until well mixed, or mix with wooden spoon. (Mixture may look curdled.) Stir in remaining cookie ingredients until soft dough forms. Wrap in plastic wrap; refrigerate at least 2 hours or until firm.

2 Heat oven to 350°F. Lightly spray cookie sheets with cooking spray. On floured surface, roll dough until ⅛ inch thick. Cut with floured 3½- by 2½-inch gingerbread boy or girl cookie cutter. On cookie sheets, place cutouts 2 inches apart. Reroll dough, and cut additional cookies.

3 Bake 10 to 12 minutes or until no indentation remains when lightly touched. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

4 In medium bowl, beat meringue powder and cold water with electric mixer on medium speed until stiff peaks form. Gradually beat in powdered sugar until soft peaks form, about 1 minute. Spoon icing into decorating bag fitted with medium round tip; pipe icing over cookies. Sprinkle with granulated sugar. Let stand until icing is set, about 5 minutes.

1 Cookie: Calories 60; Total Fat 1.5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 65mg; Total Carbohydrate 12g (Dietary Fiber 0g); Protein 0g Exchanges: ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: 1

Make-Ahead Magic Secrets Make these adorable cookies up to 3 months in advance. Place frosted cookies in resealable freezer plastic bags with waxed paper between layers. Remove from freezer bags to thaw at room temperature.

Kitchen Secrets Royal Icing is the perfect icing to use when packaging and sending cookies. Once it dries, it can’t get smudged! Add the sugar immediately after piping on the icing so the icing will hold the decorations in place.

Kitchen Secrets When baking cookies in batches, cool the cookie sheets 10 minutes before reusing.