This Hanging Gingerbread Cookie recipe is a unique spin on the classic. Just add a small candy cane to the back and hang the cookies from a nice warm cup of cocoa!
Line baking sheets with Reynolds Parchment Paper. Make, roll out, cut and bake gingerbread cookie dough according to your recipe. Cool cookies completely before decorating.
MAKE ROYAL ICING:
Add powdered sugar, meringue powder (or egg whites), lemon juice and 2 tablespoons ***water to bowl of a stand mixer. Mix on low until combined. Increase speed to high and beat until stiff peaks form, about 5 minutes.
DECORATE COOKIES:
Place icing in a small, resealable plastic bag. Cut a small portion of one corner off. Squeeze icing onto cutout cookies and sprinkle with edible glitter or sprinkles. Dry completely on a parchment-lined baking sheet.
FINISH COOKIES:
Flip cookies over, apply a small amount of royal icing to each cookie, and lightly press candy canes into the icing. Dry completely before hanging cookies from mugs.
Notes
***If you’re using egg white instead of meringue powder, please use only 1 Tablespoon of water!