23 2 Reviews This holiday ginger spice cookie is easily decorated by dipping it in royal icing that has been swirled with food color for a marbleized effect. 40 min Prep Time 2:10 Total Time 36 cookies Ingredients Cookie1 1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground ginger1/2 teaspoon ground cinnamon1/4 teaspoon baking powder1/4 teaspoon salt1/4 teaspoon ground allspice6 tablespoons Land O Lakes® Butter, softened1/4 cup firmly packed brown sugar1/4 cup sugar1 tablespoon mild flavor molasses1 large Land O Lakes® Egg1 teaspoon freshly grated ginger root*1 tablespoon finely chopped crystallized gingerRoyal Icing2 1/2 cups powdered sugar4 tablespoons warm (105°F to 115°F) water2 tablespoons meringue powder1/2 teaspoon cream of tartar Liquid food color *Substitute 1/4 teaspoon ground ginger. Directions Combine flour, baking soda, ground ginger, cinnamon, baking powder, salt and allspice in bowl; mix well. Set aside.Place butter, brown sugar and sugar in bowl; beat at medium speed until creamy. Add molasses, egg and ginger root; beat until well mixed. Add flour mixture; beat at low speed until well mixed. Stir in crystallized ginger. Cover; refrigerate at least 1 hour or until firm.Heat oven to 350ºF. Shape dough into 3/4-inch balls. Place 2 inches apart onto ungreased cookie sheets; flatten slightly with bottom of greased glass.Bake 9-11 minutes or until puffed and centers just begin to set. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.Combine all royal icing ingredients except food color in bowl. Beat at low speed until moistened. Beat at medium speed 1-3 minutes or until slightly thickened and glossy. (If too thick, add additional tablespoon water).Spoon 1/2 cup icing into shallow bowl. (Keep remaining icing covered with damp paper towel.) Place 2 to 3 drops food color in random pattern on icing. Swirl gently with knife to create marbled effect.Place waxed paper onto flat surface.Gently dip top of cookie into royal icing, letting excess drip onto prepared waxed paper. Quickly turn cookie upright; place onto cooling rack. Let stand until icing is set. Repeat marbleizing and dipping process with 1/2 cup white icing and 2 to 3 drops food color, as necessary. Recipe Tips Nutrition Facts (1 cookie) Calories 80 Cholesterol 10mg Carbohydrates 16g Protein 1g Fat 2g Sodium 75mg Dietary Fiber 0g Your Name: Your Email: Your Friend's Email: Page Name:
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Recipe Comments and Reviews Sort by: Reviews General Comments View All » Rating I have made this recipe several times and although it is a good decent recipe, the spice profile is boring unless you tweak it. I double the amount of fresh grated ginger AND candied ginger (which I make myself) and add some black pepper, ground nutmeg, and ground cardamom to the spice mix. This makes the cookies far more interesting and a better foil for the icky-sweet icing. I also eschewed trying to marbleize the icing and instead simply dipped and then sprinkled with sanding sugar in various colors. Posted December 27, 2016 by Linda Rating I never leave comments but here it goes... I am a skilled baker. These look amazing and hooked me to give it a shot. Cookies were easy to make but I'm not sure of the texture. They taste good. When they were cooled after baking they were crisp like a ginger snap which was great. After frosting them they softened and I don't find them as appealing soft. The other issue is the icing. Using small amounts of frosting 1/2 cup at a time and putting the drops of food color on and streaking in, the first few dipped wound up with too much dye and as you go on the dye mixes more with the frosting (if that makes any sense) so the effect is less dramatic. Of the entire batch I made only a few looked "photo ready" which is ok but if you are expecting to get a batch like the 4 pictured above, don't bank on it. I'm more bummed by the texture change in the cookie. Either way we will still eat them... A cookie is a cookie after all. Happy Holidays Posted December 21, 2015 by Cindy Comment on this Recipe Rate this Recipe Leave a Comment I made this recipe and I would rate it: Please select a rating Please Enter Your Comment First Name Email Address Email address will not be published I am 14 years of age or older. Or Sign In » Learn More » Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.