Gingerbread Lollipop Cookies
- Ready In:
- 4 cups flour
- 1 tablespoon ground ginger
- 2 1⁄2 teaspoons cinnamon
- 1 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon baking soda
- 1⁄2 lb unsalted butter
- 1 cup brown sugar
- 2 eggs
- 2⁄3 cup molasses
- 5 egg whites
- 3⁄4 teaspoon cream of tartar
- 1⁄2 teaspoon vanilla
- 7 cups powdered sugar (icing sugar, or until proper consistency)
- For the dough, mix dry ingredients (except sugar) into mixing bowl and whisk to fully combined.
- Beat the butter and sugar with mixer, and then beat in eggs on at a time. Mix until until batter is smooth, scraping bowl to get unmixed mixture.
- Add half of the flour mixture, just until combined.
- Add the molasses, scrape bowl again, and then add rest of flour mixture. Just until combined (over mixing will make cookies tough).
- Divide dough into four parts. Double wrap dough in surane wrap and refrigerate for two hours or until firm.
- Cook in middle of oven.
- Preheat oven to 350°F.
- Roll out dough out on floured surface, and cut with floured cookie cutter. Cookies should be slightly under a 1/4 inch thick.
- Place cut dough on cookie sheet, add lollipop stick in the center of dough and push into dough slightly and then add the same shape on top of other cookie dough shape and lollipop stick. When they cook the will fuse together.
- Leave room for the cookies to expand when baking.
- Squish scraps together and re-refrigerate and reroll when chilled again.
- Bake cookies for about 8- 10 minutes.
- Cool cookies on pan for a few minutes before transferring to wire rack to cool completely.
- Directions for icing.
- When cookies are completely cooled.
- Combine egg whites, cream of tarter and vanilla in large mixing bowl.
- Beat on medium speed on mixer until frothy.
- Add half of powdered sugar, mixing well.
- Add remaining sugar and beat for about 5 to 6 minutes at high speed. The mixture should be stiff and can hold a peak. You may have to add more sugar or a little water depending on your consistency.
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