Ingredients
1/2 cup butter, softened1 cup packed brown sugar1 large egg3/4 cup molasses3-1/2 cups all-purpose flour2 teaspoons ground ginger1 teaspoon baking powder1 teaspoon baking soda1 teaspoon ground cinnamon1 teaspoon ground allspiceROYAL ICING:2 cups confectioners’ sugar2 tablespoons plus 2 teaspoons water4 teaspoons meringue powder1/4 teaspoon cream of tartar1 to 2 tablespoons miniature semisweet chocolate chips1 to 2 tablespoons Red Hots
Preparation
Cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk next six ingredients; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 1 hour.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. gingerbread boy-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Bake until set, 10-12 minutes. Cool on pans 1 minute. Remove to wire racks to cool completely.
For icing, combine confectioners’ sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high 4-5 minutes or until stiff peaks form. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer icing to bag. Keep any unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
To decorate cookies, place gingerbread boys on a work surface with heads facing you. Pipe antlers onto legs. With icing, attach chocolate chips for eyes and Red Hots for noses. Let stand until set. Store in airtight containers.
