These weeks are going by so quickly! I’m very excited to give away today’s gift. I’m a huge fan of Wilton products and while I’m not much of a cake decorator, I’m sure there is someone out there that is going to just LOVE today’s prize.
I have just been dying to get to the Wilton School in Chicago to have a pro teach me the tricks of the trade. My cakes tend to turn out lopsided or cracked. The one time I attempted fondant it ended in a sticky disaster. And while I may not be a pro at cakes, I do favor cookies and cupcakes especially around Christmas. Wilton’s icing colors and tips make it easy to create masterpieces and you can find a mold for just about anything in their bakeware shop.
This is the first time that I’ve made anything gingerbread. I do enjoy it during the holiday season, especially with a hot cup of coffee. I really enjoyed baking this and piping adorable little outfits onto each of them. I think my favorite things were the scarves and bow ties. There’s nothing cuter than a gingerbread man! Making these cookies reminded me of that scene from Shrek. It’s probably my favorite scene out of the entire movie.
There’s still time to get some holiday baking in before Christmas so if you’re into gingerbread I would give these a shot. They are great to make with kids and then allow them to have fun decorating them. But before you run off and bake, how about a giveaway? The folks at Wilton were kind enough to give my readers their Ultimate Professional Cake Decorating Set valued at $199! And it can be all yours.
- 2 cups all-purpose flour, plus more for rolling
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- ⅓ cup packed dark-brown sugar
- ⅓ cup unsulfured molasses
- 1 large egg
- Decorating sugar or sprinkles
- Royal Icing
- 1 tablespoon meringue powder
- 2 tablespoons cold water
- 1 cup powdered sugar
- Food coloring, if desired
- In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside. With an electric mixer, beat butter and brown sugar until smooth. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours.
- Preheat oven to 350 degrees. Divide dough in half. Working with one half at a time (rewrap and refrigerate other half), place dough on floured parchment or waxed paper; roll out ⅛ inch thick, turning, lifting, and flouring dough (and rolling pin) as needed. Freeze dough (on paper) until firm, about 20 minutes.
- Loosen dough from paper. Cut out shapes, and transfer to baking sheets.
- Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.
- For the icing, in medium bowl, beat meringue powder and cold water with electric mixer on medium speed until peaks form. Gradually beat in powdered sugar until soft peaks form, about 1 minute. Spoon icing into decorating bag fitted with medium round tip, and pipe over cookies. Sprinkle with sugar. Let stand about 5 minutes or until icing is set.