Ingredients
5 1/2 c. all-purpose flour, plus more for rolling
2 tbsp. McCormick® ground ginger
2 tbsp. McCormick® ground cinnamon
1 1/2 tsp. McCormick® ground cloves
1 tsp. freshly grated nutmeg
1 1/2 tsp. kosher salt
1 tsp. baking soda
1 c. (2 sticks) butter, softened
1 c. packed brown sugar
2 large eggs, room temperature
1 (12-oz.) bottle molasses
2 1/4 c. powdered sugar
7 1/2 tsp. meringue powder
1/4 c. fresh lemon juice
1 tsp. McCormick® pure vanilla extract
Decorations
Preparation
Step 1In a large bowl, whisk together flour, spices, salt, and baking soda.Step 2In a stand mixer bowl, cream butter and brown sugar on medium until fluffy. Add eggs and molasses and mix until combined. Add in flour mixture, and mix on low. Step 3Divide dough into 4 parts and wrap in plastic. Refrigerate.Step 4Preheat oven to 350°. Line two baking sheets with parchment paper.Step 5Roll out each portion of cookie dough between two sheets of waxed paper. Use some flour if dough is too sticky. Freeze until firm (while still between waxed paper) for about 30 minutes. Step 6Loosen paper from one side, flip, and remove paper from top of dough. Cut cookies as desired and place on prepared baking sheets.Step 7Bake cookies for 12 to 15 minutes until crisp and not yet darkened. Step 8Transfer to cooling rack when done.
Step 1Mix all ingredients on low speed for 10 minutes (yes, really). Thin with water or add more sugar to achieve desired consistency. Step 2Put into piping bags or bottles to decorate. This will dry quickly.
If you’ve made this recipe, please leave us a comment below and let us know how you liked it!
