It’s always the perfect time to bake up some Gingerbread Cookies made with “JIFFY” Pie Crust Mix. A great way to teach kids how to bake.
Yields: 22 - 26 Cookies
Preheat oven to 350°F.
For cookies, combine pie crust mix, powdered sugar, ginger, cinnamon, and nutmeg. Add egg and molasses. Mix until blended. Wrap in plastic wrap and refrigerate for at least 1 hour.
On floured surface, roll out to 1/8” thickness. Cut into desired shapes and place on ungreased baking pan. Chill cookies on pan in refrigerator for 30 minutes.
Bake 7 - 10 minutes. Cool cookies on wire rack.
For royal icing, beat ingredients together until stiff peaks form. Let icing sit for 15-30 minutes. Gently stir to release air bubbles. Color with food coloring (optional).
Use a piping bag to decorate cookies. Cover icing with plastic wrap when not in use.
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