From our 2009 Christmas Cookie Exchange - Rachel Pinto
Rachel made a classic Gingerbread cookie that was so good! I am not usually a huge gingerbread fan, but these have become one of my favorites! She made these cookies at the end of a loooong day of baking, so we were both pretty tired of decorating. I think that they still look pretty nice. I found a bag of powdered royal icing mix in my cupboard, so she mixed it up and drizzled it over the cookies.
2 1/4 c. all purpose flour
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/2 c. packed brown sugar
1/2 c. butter, softened
3 TB. molasses
1 large egg
1 cup sifted powdered sugar
1 TB of water
Combine flour, ginger, cinnamon, baking powder and soda, salt and nutmeg in a bowl; stir with a whisk.
Combine brown sugar, butter and molasses in large bowl; beat with mixer at medium speed 2 minutes. Add egg and beat well.
Add the flour mixture; beat at low speed until well blended.
Divide dough in half. Gently press dough into 4-inch circle and wrap in plastic wrap. Chill 1 1/2 hours.
Preheat oven to 350 degree Farenheit.
Roll each portion to 1/8 inch thickness on floured surface. Cut shapes with cookie cutters and place on greased cookie sheet.
Bake at 350 for 8 minutes or until lightly browned. Remove from cookie sheet and cool on wire rack.
Combine 1 cup sifted powdered sugar and 1 TB of water. Spoon into Ziploc bag. Snip a small hole in the corner of the bag. Pipe the icing onto the cookies as desired.