Christmas Gingerbread Cookies (No-Spread Cut-Outs with Royal Icing!)

Ingredients

• 1/2 cup softened butter salted
• 1/2 cup dark brown sugar
• 1.2 cup molasses
• 1 large egg
• 2 tsp vanilla extract
• 3 cups GF flour (I use Bobs Red Mill 1 to 1 baking flour)
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp Salt

Royal Icing

• 1 tbs meringue powder I use Satin Ice More to thicken up icing as needed
• 1/2 cup warm tap water
• 2 cups powder sugar

Instructions

1. Preheat the oven to 350 degrees.
2. In a medium size bowl, mix the flour, baking powder, cinnamon, ginger, cloves,
3. nutmeg, and salt. Set aside.
4. In a separate larger bowl cream the softened butter with the brown sugar. Add the molasses, egg and vanilla extract.
5. Add the flour mixture into the butter mixture and stir well.Roll the dough out to about 1⁄4” thickness, onto a lightly floured surface.
6. Cut out desired shapes and place cookies onto a parchment lined baking sheet.
7. Freeze for about 10 minutes, which will help to keep the shape of the cookies.
8. Remove from the freezer and bake for about8-10 minutes. (Do not overbake)
9. Allow to cool for a few minutes before transferring to a wire rack to cool completely.
10. Decorate as desired with royal icing. In a stand up mixer add the meringue powder and about 3 tablespoons of water. Mix on high until mixture is frothy. (about 1-2 min.)
11. Slowly add powdered sugar and a tablespoon at a time of additional water as needed. (You can add more later if you need to thin the icingout).
12. Continue to mix on a low speed until the icing can drip off of the spoon and smooth out into the icing in about 10 seconds. If it’s too thin,add more powdered sugar and if it’s too thick, add a little more water.
13. Spoon into a pastry bag and snip a tiny hole in
14. the end to decorate your cookies.