Sriracha Gingerspice Man Recipe

Ingredients

• Gingerbread Cookies
• 3½ cups all-purpose flour
• 1½ tablespoons ground ginger
• 1 teaspoon ground cinnamon
• ¾ teaspoon fine salt
• ½ teaspoon ground allspice
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• 1 large egg
• 2½ tablespoons Sriracha sauce
• 3 tablespoons packed freshly grated ginger
• ½ cup (1 stick) unsalted butter, at room temperature
• ½ cup packed light brown sugar
• ⅔ cup unsulphured molasses (not blackstrap)
• 1 cup minced crystalized ginger
• Royal Icing
• 3 egg whites
• 1½ tablespoons lemon juice
• 4 cups (1 pound) confectioners' sugar

Optional Ingredients

• Food coloring (optional)

Directions

1. Make the gingerbread cookies: Over a large bowl, sift together the flour, ginger, cinnamon, salt, allspice, baking soda, and baking powder; set aside.
2. In a small bowl, lightly beat the egg, sriracha and freshly grated ginger.
3. In a mixer fitted with a paddle, beat the butter rapidly for 2 minutes, stopping to scrape down the sides of the bowl. Add the light brown sugar and beat until fluffy, about 2 minutes more. Scrape the side of the bowl again. Beat in the molasses until fluffy, about 1 minute, then slowly beat in the egg mixture. Add the flour mixture and stir on low speed until just combined. Mix in the crystalized ginger.
4. Divide the dough into two balls. Flatten them, cover in plastic wrap, and refrigerate until hard, about 1 hour.
5. Preheat the oven to 350°F. Flatten the chilled dough and roll to ¼-inch thick, using flour to roll as needed. Use a cookie cutter to shape into gingerbread men. Place on a parchment-lined baking sheet, about 1 inch apart, and chill for 10 minutes. Bake until slightly browned on the bottom, 10 to 12 minutes.
6. Make the royal icing: Using a mixer, whisk the egg whites and lemon juice together until frothy. Gradually mix in the confectioners' sugar on low speed until combined and shiny. Turn the speed to high and beat until stiff peaks form, about 5 minutes. If using, add food coloring. Transfer the royal icing to a pastry bag, or use a heavy storage bag and clip the corner to the desired size. Store in refrigerator for up to 3 days.