# Ingredient List:
→ Gingerbread Cookies
01 - 2 3/4 cups all-purpose flour
02 - 1 tablespoon ground ginger
03 - 2 teaspoons ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt
08 - 3/4 cup unsalted butter, softened
09 - 2/3 cup packed dark brown sugar
10 - 1 large egg
11 - 1/2 cup unsulfured molasses
12 - 1 teaspoon pure vanilla extract
→ Royal Icing
13 - 2 cups powdered sugar, sifted
14 - 2 tablespoons meringue powder
15 - 3 to 4 tablespoons water
16 - Food coloring gels (red, green, blue, yellow), as desired
→ Decorations
17 - Assorted candies including mini chocolate chips, sprinkles, candy eyes, mini M&Ms, gumdrops
# Directions:
01 - In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
02 - In a large bowl, beat softened butter and brown sugar until light and fluffy. Add egg, molasses, and vanilla; mix until incorporated.
03 - Gradually add dry ingredients to wet ingredients, stirring until a soft dough forms. Divide dough in half, flatten into disks, wrap with plastic wrap, and refrigerate for at least 1 hour.
04 - Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
05 - Roll chilled dough on lightly floured surface to 1/4-inch thickness. Use gingerbread people cookie cutters to cut shapes and place on prepared baking sheets.
06 - Bake for 10 to 12 minutes, or until edges are firm. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
07 - Whisk powdered sugar and meringue powder together. Add water gradually until desired piping consistency is reached. Divide and tint with food coloring as preferred.
08 - Arrange cooled cookies, bowls of colored icing, and assorted candies on a large board or platter.
09 - Invite participants to decorate gingerbread cookies using the royal icing and candies as desired.
