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- Makes: 12 to 18 servings
- Yield: 12 to 18 cookies (or more if you use smaller cutters)
- Prep
30 mins
- Bake
6 mins
Ingredients
-
6
tablespoons
butter
-
1/3
cup
shortening
-
1
cup
granulated sugar
-
1/2
cup
packed light brown sugar
-
1
egg
-
1/4
cup
light molasses
-
2
tablespoons
coffee liqueur, strong coffee, or milk
-
2 1/4
cups
all-purpose flour
-
1
teaspoon
baking soda
-
1
teaspoon
ground ginger
-
1/2
teaspoon
ground cinnamon
-
1/2
teaspoon
ground nutmeg
-
1
recipe Meringue Frosting (see recipe below)
-
Colored sugar or edible glitter
Directions
-
In a large mixing bowl, beat butter and shortening with an electric mixer for 30 seconds. Add granulated sugar, brown sugar, and the egg; beat until fluffy. Beat in molasses and coffee liqueur until combined.
-
In another bowl, stir together flour, baking soda, ginger, cinnamon, and nutmeg. Add to butter mixture. Beat on low speed until combined.
-
Divide dough in half. Cover and chill for 3 hours or until easy to handle.
-
On lightly floured surface, roll one portion at a time to 1/4-inch thickness. Cut with a 4-1/2- to 6-inch gingerbread-man cookie cutter or other cutters. Place 1 inch apart on greased cookie sheet.
-
Bake in a 350 degree F oven for 6 to 8 minutes or until the edges of the cookies are lightly browned. Cool for 1 minute. Remove and cool cookies on wire racks.
-
Prepare Meringue Frosting. Use a clean fine brush to paint frosting decorations on cookies or pipe the frosting on. Sprinkle with colored sugar or edible glitter. Makes 12 to 18 cookies (or more if you use smaller cutters).
Note
- You'll find the meringue powder for the frosting in stores that sell cake-decorating supplies.
Meringue Frosting
Ingredients
- 1/3
cup
warm water
- 2
tablespoons
meringue powder
- 1
tablespoon
lemon juice
- 3
cups
sifted powdered sugar
-
Food coloring
Directions
- In a medium mixing bowl, combine warm water, meringue powder, and lemon juice. Beat lightly with a fork until blended. Add powdered sugar; beat with an electric mixer on high speed until consistency of soft whipped cream (mixture won't drip from a spoon). Divide frosting; color with food coloring. Store tightly covered. Makes 1-1/2 cups.
