Skill Level: Intermediate Special Utensils: Gingerbread cookie cutters (ballerina-shaped or round)
Ingredients:
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For the Gingerbread Cookies:
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- ¼ cup molasses
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For the Royal Icing:
- 3 cups powdered sugar
- 2-3 tablespoons meringue powder
- 5-6 tablespoons water
- Pink food coloring
Instructions:
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Make the Gingerbread Cookies:
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and molasses.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll out the dough on a lightly floured surface to ¼-inch thickness.
- Cut out ballerina shapes using a cookie cutter, or use round cookie cutters and cut out ballerina shapes with a knife.
- Place the cut-out cookies on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Make the Royal Icing:
- In a large bowl, whisk together the powdered sugar, meringue powder, and water until smooth and glossy.
- Add pink food coloring to the icing.
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Decorate the Cookies:
- Use the royal icing to decorate the cookies as ballerinas, adding details like tutus, bows, and tiaras.
Tips:
- For a stronger gingerbread flavor, increase the amount of spices.
- You can use different colors of food coloring to create different outfits for your ballerina cookies.
Enjoy your festive gingerbread ballerina cookies!
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