Ugly Sweater Cookies

Name: Ugly Sweater Cookies
Prep time: 60 min
Cook time: 10 min
Total time: 1 h 10 min
Yield: about 5 dozen.
Cuisine: German Desserts, German Recipes
Ingredients: 3/4 cup butter, softened; 1 cup packed brown sugar; 1 large egg; 3/4 cup molasses; 4 cups all-purpose flour; 1-1/2 teaspoons baking soda; 1/4 teaspoon salt; 2 teaspoons ground ginger; 1-1/2 teaspoons ground cinnamon; 3/4 teaspoon ground cloves; ROYAL ICING:; 4-1/2 cups confectioners' sugar; 1/3 cup water; 4 teaspoons meringue powder; 1/4 teaspoon cream of tartar; 1/8 teaspoon salt; 1 to 3 tablespoons heavy whipping cream; Food coloring and assorted sprinkles, optional

Perhaps the most amazing thing about Ugly Sweater Cookies is how cute they are. Try these classic gingerbreads on for size. —Christy Thelen, Kellogg, Iowa

Ingredients

3/4 cup butter, softened
1 cup packed brown sugar
1 large egg
3/4 cup molasses
4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
ROYAL ICING:
4-1/2 cups confectioners' sugar
1/3 cup water
4 teaspoons meringue powder
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 to 3 tablespoons heavy whipping cream
Food coloring and assorted sprinkles, optional

Directions

Cream butter and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Wrap in plastic; refrigerate, covered, until firm enough to roll, 4 hours or overnight.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-1/2-in. sweater-shaped cookie cutters. Place 2 in. apart on ungreased baking sheets.
Bake cookies until edges are firm, 8-10 minutes. Remove to wire racks; cool completely.
Place first five icing ingredients in a small bowl; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Thin with cream to desired consistency. If desired, tint with food coloring.
Pipe onto cookies and decorate as desired. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.) Let cookies stand at room temperature several hours or until frosting is dry and firm.