Catch Me If You Can Gingerbread Cookies
INGREDIENTS
for the cookie dough
3 ¼ cups all-purpose flour
1 Tablespoon ground ginger
1 Tablespoon ground cinnamon
¾ teaspoon ground cloves
½ teaspoon ground nutmeg
¾ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, room temperature
½ cup dark brown sugar, packed
1 large egg
½ cup unsulfured molasses
1 ½ teaspoons pure vanilla extract
zest of one small orange
for the icing
6 cups powdered sugar
¼ cup 2% milk, more if needed to thin
¼ cup agave
2 teaspoons almond extract
food coloring of choice
METHOD
to make the dough
In a large bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
Using an electric mixer with paddle attachment or a hand mixer, beat sugar and butter on medium speed until fluffy. Add the vanilla, molasses, orange zest, and egg, beat until combined. With the mixer on low, add in flour mixture, a little at a time until combined.
Divide the dough equally and form into two balls. Flatten out each ball gently to a 1-inch-thick circle. Wrap each circle in plastic wrap and place in refrigerator until the dough is chilled, about an hour.
Heat oven to 350° and line your baking sheets with parchment paper. Unwrap the circle and place it on a lightly floured surface. Flour your rolling pin and roll out the dough evenly to about 1/8-inch thick. Cut out shapes using cookie cutters, re-rolling dough as needed to cut more. Transfer cutouts to the baking sheets, making sure they do not touch. Bake 7-10 minutes. Remove, let cool slightly then transfer to a rack to cool completely. Once cool, decorate with icing. Cookies can be stored in a sealed container for up to 4 days.
to make the icing
Add all ingredients in a bowl, except food coloring. Beat with mixer until combined. Add more milk, one teaspoon at a time, to thin if needed. Divide icing into bowls, add food coloring to reach desired color. Add icing to a standard piping bag or a Ziploc bag (cut off a corner) and pipe the icing onto the cookies.
