In our family, we always make sugar cookies for Christmas. This year, I had so much royal icing left over that I decided to make a batch of gingerbread cookies to use up the icing. These were easy and delicious vessels for the royal icing.
Ingredients:
3/4 c firmly packed light brown sugar
1/2 c butter, softened
2 eggs
1/4 c molasses
3/4 c flour
2 t ginger
1/2 t baking soda
1/2 t each: allspice, cinnamon, nutmeg, salt
In a large bowl, beat sugar and butter. Add eggs and molasses. Stir in remaining ingredients, then chill for 1 hour. Roll out dough until 1/4 inch thick on floured board. Cut with cookie cutters, and bake on greased cookie sheet at 350 degrees for 8-10 minutes.
Decorate as desired with royal icing or your favorite buttercream.
