Cookbook:Gingerbread Cookies Frosted with Royal Icing

| American cuisine | Vegetarian Cuisine | Holiday Recipes | Dessert

Ingredients

 * Flourless cooking spray
 * 3¾ cups (500 g / 1.1 lb) all-purpose flour, plus extra for dusting
 * 2 teaspoons baking soda
 * 1½ teaspoons ground ginger
 * 1½ teaspoons ground allspice
 * 1 teaspoon salt
 * 1 stick (120 g / 4.2 oz) unsalted butter, at room temperature
 * ¾ cup (150 g / 5.3 oz) tightly packed dark brown sugar
 * ½ cup (150 g / 5.3 oz) honey
 * 2 large eggs
 * Royal icing

Procedure

 * 1) Preheat oven to 375 F.
 * 2) Lightly spray cookie sheets with cooking spray or line with parchment paper.
 * 3) Sift together the flour, baking soda, ginger, allspice, and salt. Set aside.
 * 4) In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and honey on medium speed, about 2 minutes.
 * 5) Add the eggs and mix until smooth and light, another 2–3 minutes.
 * 6) Add the sifted dry ingredients and mix on low until the dough is evenly mixed.
 * 7) Turn the dough out on a lightly-floured work surface.
 * 8) Pat into an even disk.
 * 9) Cover with plastic wrap and chill until firm, about 20–30 minutes.
 * 10) Roll out the dough to a 0.25 in thickness.
 * 11) Use 5.5 in cookie cutters to cut out cookies.
 * 12) Transfer cookies to prepared cookie sheets, spacing them about an inch apart.
 * 13) Bake the cookie until they are firm, about 10–14 minutes, depending on size.
 * 14) Transfer the cookies to wire racks and let cool completely before decorating, if desired.
 * 15) Bake the remaining dough in batches, as directed.
 * 16) Frost with royal icing.