Sour Punch Gingerbread Cookies

With Sour Punch Holiday Candy

What You'll Need:

COOKIES:

3 ¼ cups all purpose flour
¾ tsp baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
¾ cup butter, softened
½ cup brown sugar
½ cup molasses
1 large egg
1 ½ teaspoons vanilla extract

ROYAL ICING:

2 tablespoons meringue powder
6 Tablespoons water
2 2/3 cups powdered sugar
Sour Punch Merry Mix Bites

Mix Ingredients

In a mixing bowl, sift together flour, salt, cinnamon, clove, ginger, baking soda, and nutmeg.

Using a stand mixer or electric hand mixer, cream butter and brown sugar together until fluffy.

Gingerbread cookie ingredients on counter

Gingerbread cookie ingredients combined together

Add Egg, Vanilla, Molasses and Flour

Add eggs, vanilla, and molasses and mix.

On low speed, slowly add flour mixture until just combined.

Divide and Refrigerate

Divide the mixture into 2 balls then, flatten the balls and cover in plastic.

Refrigerate for at least 2 hours.

Sphere of gingerbread cookie dough after refrigeration

Gingerbread cookie dough being rolled out

Roll Out Dough to 1/8″ Thickness

Preheat oven to 350 degrees Fahrenheit.

On a lightly floured surface, use a rolling pin to roll out the dough to 1/8 inch thickness.

Cut Shapes, Bake and Cool

Use a cookie cutter to cut out the shapes and transfer to a parchment lined cookie sheet.

Bake for 10 minutes.

After baking, let cool before decorating.

Mix Icing and Decorate

In the bowl of a mixer, add meringue powder and water & whip for 2 minutes until foamy.

Add the powdered sugar and whip to stiff peaks (the icing should be thick). Transfer to a piping bag and begin decorating!

Cut Sour Punch Bites for Decoration

Use a pair of scissors to cut the Sour Punch bites into strips and into rings for the buttons.

Use the royal icing to stick the Sour Punch candy to the cookies as needed.