Gingerbread Cookies

Cookies

• 4 1/2 cups Swans Down® Cake Flour
• 1 cup sugar
• 2 teaspoons ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 cup butter, softened
• 1/2 cup evaporated milk
• 1 cup molasses

Frosting

• 3 cups confectioners’ sugar, sifted
• 2 to 4 tablespoons water
• 1/2 teaspoon vanilla extract
• 1 teaspoon meringue powder (optional – speeds up drying)

1. PREHEAT oven to 375℉; line one or more baking sheets with parchment paper
2. MAKE COOKIES: Whisk cake flour, sugar, ground ginger, ground nutmeg, ground cinnamon, salt, and baking soda together in a large bowl.
3. CREAM butter, evaporated milk and molasses in the bowl of a stand mixer fitted with the paddle attachment. Start on low speed to keep the mixture from splashing out. Increase speed to medium and mix until combined.
4. ADD flour mixture to butter mixture 1 cup at a time, mixing until all flour is combined. Dough should be stiff enough to handle without sticking to your fingertips. If it is too sticky you can add up to 1/2 cup more cake flour.
5. ROLL dough out to 1/4 inch thick on a floured surface. Use cookie cutters to cut out desired shapes and place cut pieces on prepared baking sheet(s).
6. BAKE for 10 to 15 minutes until browned but still soft. Cool on a wire rack.
7. MAKE FROSTING: Combine confectioners’ sugar, 2 tablespoons water and vanilla extract in medium bowl and stir until combined. If the icing is too thick add more water, about a teaspoon at a time, until desired texture is reached.
8. DECORATE cookies with frosting as desired.