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: Europe, German
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; Optional: Food coloring and assorted sprinkles

TOTAL TIME: Prep: 1 hour + chilling Bake: 10 min./batch + cooling YIELD: about 5 dozen.

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
Optional: Food coloring and assorted sprinkles

Directions

1. Cream butter and brown sugar until light and fluffy, 5-7 minutes. 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. Cover and refrigerate until firm enough to roll, 4 hours or overnight.
2. 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.
3. Bake cookies until edges are firm, 8-10 minutes. Remove to wire racks; cool completely.
4. Place first 5 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.
5. Pipe icing 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.

Nutrition Facts

1 cookie: 113 calories, 2g fat (2g saturated fat), 9mg cholesterol, 70mg sodium, 22g carbohydrate (15g sugars, 0 fiber), 1g protein.