2 hrs 10 min
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground allspice
6 tablespoons Land O Lakes® Butter, softened
1/4 cup firmly packed brown sugar
1/4 cup sugar
1 tablespoon mild flavor molasses
1 teaspoon freshly grated ginger root*
1 tablespoon finely chopped crystallized ginger
2 1/2 cups powdered sugar
4 tablespoons warm (105°F to 115°F) water
2 tablespoons meringue powder
1/2 teaspoon cream of tartar
Liquid food color
Combine flour, baking soda, ground ginger, cinnamon, baking powder, salt and allspice in bowl; mix well. Set aside.
Place butter, brown sugar and sugar in bowl; beat at medium speed until creamy.
Add molasses, egg and ginger root; beat until well mixed. Add flour mixture; beat at low speed until well mixed. Stir in crystallized ginger.
Cover; refrigerate at least 1 hour or until firm.
Heat oven to 350ºF.
Shape dough into 3/4-inch balls. Place 2 inches apart onto ungreased cookie sheets; flatten slightly with bottom of greased glass.
Bake 9-11 minutes or until puffed and centers just begin to set. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
Combine all royal icing ingredients in bowl. Beat at low speed until moistened. Beat at medium speed 1-3 minutes or until slightly thickened and glossy. (If too thick, add additional tablespoon water).
Spoon 1/2 cup icing into shallow bowl. (Keep remaining icing covered with damp paper towel.) Place 2 to 3 drops food color in random pattern onto icing. Swirl gently with knife to create marbled effect.
Place waxed paper onto flat surface.
Gently dip top of cookie into royal icing, letting excess drip onto prepared waxed paper. Quickly turn cookie upright; place onto cooling rack. Let stand until icing is set. Repeat marbleizing and dipping process with 1/2 cup white icing and 2 to 3 drops food color, as necessary.
*Substitute 1/4 teaspoon ground ginger.