Haunted House Gingerbread Cookies with Royal Icing
Equipment
- Mixing bowls
- Baking sheets
- Wire rack
- Piping bags
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup molasses
- 1 large egg
- 2 cups powdered sugar
- 2 tablespoons meringue powder
- ¼ cup water
Instructions
- Mix the flour, ginger, cinnamon, baking soda, and salt in a bowl.
- In a second bowl, beat the butter and brown sugar until smooth. Add the molasses and egg and mix until combined.
- Stir the dry ingredients into the wet mixture until a dough forms. Wrap the dough and chill it for 30 minutes.
- Roll the dough to ¼ inch thick on a floured surface. Cut into house shapes with a cookie cutter.
- Place the shapes on a baking sheet and bake at 350°F for 8 to 10 minutes. Let them cool completely on a wire rack.
- Whisk the powdered sugar, meringue powder, and water until the icing reaches a pipeable consistency.
- Pipe outlines and details onto the cooled cookies to create haunted house designs. Let the icing set before serving.
Notes
Pipe thin lines first for the house frame and let them dry before adding thicker details like shutters or ghosts. Store finished cookies in an airtight container at room temperature for up to five days. If the icing feels too stiff, add a drop of water at a time until it flows smoothly from the piping bag.
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, Baking sheets, Wire rack, Piping bags
Cuisine: American
Equipment: Mixing bowls, Baking sheets, Wire rack, Piping bags