They are quite the crunchy thick cookies I was imagining, but even the non-gingerbread lovers will enjoy the flavor. The ginger isn't over the top and if you use 1-inch cookie cutters like I did, you'll get bite-sized goodness that is just enough.
Gingerbread Cookies (adapted from Cooking Light December 2012)
2 1/2 cups all-purpose flour
1 tbsp ground ginger
1 tsp baking soda
1/4 tsp ground cinnamon
dash of salt
3/4 cup packed dark brown sugar
1/2 cup unsalted butter, softened
3 tbsp light corn syrup
3 tbsp molasses
1 large egg
2 cups powdered sugar
1 tbsp meringue powder
3-5 tbsp water (more or less to thin as desired)
green and red food coloring
Preheat oven to 350 F. Cover baking sheets with parchment paper.
Combine the flour, ginger, baking soda, cinnamon and salt in a bowl. Whisk well to mix.
Beat the brown sugar and butter in a large bowl with a mixer at medium speed for 3-4 minutes until light and fluffy. Add the corn syrup, molasses and egg and beat until combined, about 1 minutes. Add the flour mixture and stir using a wooden spoon until just combined. Form into a ball with your hands and wrap in plastic wrap. Chill in fridge for at least 30 minutes.
Bake for 8-10 minutes, until lightly browned. Let cool on the baking sheet for about 5 minutes and then remove and let cool completely.
Prepare the icing by beating the powdered sugar, meringue powder and about 3 tbsp water in a large bowl on low speed until the sheen has disappeared. Separate into two bowls and color with red and green food coloring, adding more water as necessary. Spoon into disposable pastry bags fitted with size two round tips. Pipe on to cookies in desired designs.