# What You Need:
→ Gingerbread Cookies
01 - 2 3/4 cups all-purpose flour
02 - 1 tablespoon ground ginger
03 - 2 teaspoons ground cinnamon
04 - 1/2 teaspoon ground cloves
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt
08 - 3/4 cup unsalted butter, softened
09 - 2/3 cup packed dark brown sugar
10 - 1 large egg
11 - 1/2 cup unsulfured molasses
12 - 1 teaspoon pure vanilla extract
→ Royal Icing
13 - 2 cups powdered sugar, sifted
14 - 2 tablespoons meringue powder
15 - 3 to 4 tablespoons water
16 - Food coloring gels (red, green, blue, yellow, as desired)
→ Decorations
17 - Assorted candies including mini chocolate chips, sprinkles, candy eyes, mini M&Ms, gumdrops
# How-To Steps:
01 - In a medium bowl, whisk together all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
02 - In a large bowl, cream unsalted butter and dark brown sugar until light and fluffy. Add egg, molasses, and vanilla extract; mix until fully incorporated.
03 - Gradually add dry ingredients to the wet mixture, blending until a soft dough forms. Divide dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least one hour.
04 - Preheat oven to 350°F. Line baking sheets with parchment paper.
05 - Roll chilled dough on a lightly floured surface to a thickness of 1/4 inch. Use gingerbread people cookie cutters to cut shapes and place them on the prepared baking sheets.
06 - Bake for 10 to 12 minutes until edges are set. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
07 - Whisk powdered sugar and meringue powder in a bowl. Gradually add water to reach piping consistency. Divide icing into portions and tint with desired food coloring gels.
08 - Arrange cooled cookies, bowls of colored royal icing, and assorted candies on a large board or platter.
09 - Invite participants to decorate each gingerbread person using the icings and candies provided.
