Ginger Molasses Angel Cookies

A great cookie to do with the kids -- spicy, sweet and fun to decorate!

Serves: 30
Cook Time: 15 Minutes

Ingredients

• 1 1/2 sticks unsalted butter, softened
• 2/3 cup dark brown sugar
• 1/2 cup molasses (If you spray your measuring cup with non stick cooking spray first, the molasses will slide right out and it will help with easy clean up.)
• 1 large egg
• 1 teaspoon vanilla extract
• 3 cups all purpose flour, sifted
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon nutmeg, freshly grated
• Royal Icing:
• 2 large egg whites
• 2 teapoon fresh lemon juice
• 3 cups confectioners sugar, sifted
• Also Needed:
• Angel-shaped cookie cutter
• Colored dusting sugars
• Red hot candies
• Dragees

Steps

Preheat oven to 350 degrees F. In the bowl of a standing mixer, beat the butter and sugar until creamy. Add the molasses, egg and vanilla and beat until smooth. In a medium bowl combine the flour, salt, cinnamon, ginger, cloves and nutmeg. Stir well. Add the dry ingredients to the butter mixture and mix thoroughly. Chill the dough for 1 hour. On a lightly floured surface, roll out the dough to a 1/4" thickness. Cut out shapes using an angel-shaped cookie cutter. Place the cookies 1" apart on a baking sheet that has been sprayed with a non-stick cooking spray. Bake the cookies for 10 minutes or until they are lightly browned and firm to the touch. Cool on wire racks before decorating.

For Royal Icing: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use. Spread the royal icing on the angels or use a pastry bag to outline. Before icing hardens, dust with colored sugars or press in candies. This is the fun part! Allow cookies to set out until the icing dries. Store in an airtight container.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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