Gingerbread Cats

Updated at: Thu, 17 Aug 2023 00:06:06 GMT

Step 1

Allow the butter and veg. shortening to reach room temperature. Cut them into 1/4" slices and add them to a large mixing bowl. Add in your egg and the molasses. Beat them on high-speed until they are well-blended.

Step 2

Add in the brown sugar, baking soda, and dry spices. This part is easier if you have a stand mixer. You need to slowly sift in the flour and beat it all together until it reaches a firmer cookie dough texture. It will still be a little sticky at the end. If it is too loose, add a tbsp of flour and mix it some more.

Step 3

Coat your hands in flour and remove the dough from the bowl. Wrap in plastic/saran wrap and let it chill in the refrigerator for a minimum of 3 hours. You can also keep it frozen up to 2 weeks.

Step 4

While the dough is cooling, prepare your icing. Royal icing is a bit finicky. The best way I have found to ensure that it is loose enough to pipe, but quick to firm up, is to use one cup corn syrup for every 4 cups of sugar. Add all of the listed ingredients to a medium mixing bowl and beat on high-speed until the mixture reaches a thick and creamy texture. You can test the icing by dipping a butter knife into it and setting it on a sheet of wax paper, then waiting 10-15 minutes. If it doesn't stiffen up at all, add another 1/2 cup of powdered sugar and test it again. More powdered sugar will make it harden faster and become firmer, where adding corn syrup will loosen it up. You should not need to add more extract or dye when doing this.

Step 5

Prepare your countertop for the cookie dough. You can also use a suitably large cutting board. Make sure it is perfectly clean, but don't use any harsh cleansers you wouldn't want to eat. Put down a layer of flour to keep the dough from sticking. Prepare a baking sheet with nonstick spray/butter, and use tinfoil for easier cleanup. Finally, preheat the oven to 350° F.

Step 6

Coat your hands in flour and unwrap the loaf of dough. Coat a rolling pin and roll the dough out until it is about 1/4" thick. The cookies will rise and expand significantly, so it is better to err on the thinner/smaller side. Cut out your cookies and arrange them on the pan with at least 1/2" between them, and make sure you have a cool surface to set them on after you take them out. Try not to set the baking pans on the stove after the cookies bake or it will take them longer to cool. Bake for 10-12 minutes until they are a crispy brown.

Step 7

Let your cookies cool away from the heat for at least an hour. If you try to ice them too soon, the icing will run and take longer to firm up. If you have wire cooling racks, you can move the tinfoil with the cookies on it to them and they will cool faster. DO NOT try to remove the cookies directly after baking with a spatula or they may crack and tear. They need time in the cool air to solidify.

Step 8

After the hour is up, check the cookies. They can be about room temp when they are ready to be iced. Apply the icing in thin coats/lines with piping bags. It's okay if it appears translucent, it will get more opaque as it dries and you can always add more later. Leave them in the open air to dry. They should be fully dry and ready in about 2 hours, longer if you put it on thick. A fan or cold room will make the icing cure faster, but keep them in a dry place. Do not freeze or refrigerate them or it may break the icing.

Step 9

Once the icing is stiff enough not to smear under pressure, they are ready to be enjoyed or packaged and sent off to your loved ones.

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Crispy

Delicious

Makes leftovers

Special occasion

Spicy