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Yields:
24 - 36 serving(s)
Prep Time:
30 mins
Total Time:
2 hrs
Does it get any cuter than these cowboy boot gingerbread cookies? All that's missing is a gingerbread horse! Note: Add 2 hours chilling time to total time.
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Ingredients
- 3 cups
all-purpose flour
- 1/2 tsp.
baking powder
- 1/2 tsp.
kosher salt
- 1/4 tsp.
ground allspice
- 1/4 tsp.
ground cinnamon
- 1/4 tsp.
ground cloves
- 1/4 tsp.
ground ginger
- 1/4 tsp.
ground nutmeg
- 1/2
to 1 tsp. grated orange zest
- 6 Tbsp.
salted butter, at room temperature
- 3/4 cup
packed dark brown sugar
- 1/2 cup
dark molasses
- 1
large egg
Royal icing, for decorating
Sanding sugar, for decorating
Directions
- Step 1Combine the flour, baking powder, salt, allspice, cinnamon, cloves, ginger, nutmeg and orange zest in a large bowl. Whisk to combine.
- Step 2Beat the butter and brown sugar in a separate large bowl with a mixer on medium speed until light and fluffy, 2 to 3 minutes. With the mixer running, drizzle in the molasses, mixing well and scraping the bowl halfway through if necessary. Add the egg and beat well.
- Step 3Reduce the mixer speed to low and add the flour mixture to the butter mixture in three batches, mixing until just combined after each addition (the dough will be dense and dry). Divide the dough in half; place each half between 2 large pieces of plastic wrap. Roll out each piece of dough into a 1/4-inch-thick rectangle. Transfer the dough rectangles to a baking sheet and refrigerate for at least 2 hours and up to 8 hours.
- Step 4Preheat the oven to 350 ̊. Line 2 baking sheets with parchment paper. Cut the dough into cowboy boots or other shapes with 2- to 3-inch cookie cutters and place about 2 inches apart on the prepared pans.
- Step 5Bake the cookies until set but still soft, 10 to 12 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely. Decorate with royal icing and sanding sugar. Let set about 1 hour.
To make the royal icing: In a large bowl, whisk 2 pounds sifted powdered sugar, 1/3 cup milk and 2 pasteurized egg whites with a mixer until stiff enough to pipe. Adjust the consistency with more powdered sugar or water. Transfer to a pastry bag (or use a resealable plastic bag and snip a corner) and decorate as desired. Makes 4 cups.
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