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Gingerbread Cookies Recipe:

Recipe adapted from Everyday Food magazine

For the cookies:

3 cups all-purpose flour, plus more for dusting

2 teaspoons ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons salt

6 tablespoons unsalted butter at room temp.

1/2 cup brown sugar

1 large egg

3/4 cup molasses

 

For the icing:

2 cups confectioner's sugar

4 teaspoons powdered egg whites (meringue powder)

 

Whisk together the first 7 ingredients and set aside.

In the bowl of an electric mixer beat the butter and the brown sugar until light and fluffy. Beat in egg and molasses **(see tip on the bottom of recipe) . Turn mixer speed to low and add flour mixture a little at the time until it is all combined. It should have this look:

Divide dough in half and flatten into 2 discs. Wrap each disc in plastic and refrigerate it at least for 2 hours. 

 

Preheat oven to 350 degrees. Cut out a piece of parchment paper and  sprinkle with flour. Dust your rolling pin with flour.

Working with one disk at a time, roll the dough out to 1/8 inch thick, adding flour whenever needed to stop it from sticking.  Bring rolled out dough to freezer for about 20 minutes (you can put the dough on baking sheets if you want).

Remove dough from freezer. Dip the cookie cutters in flour and cut out cookies. Transfer to a baking sheet. bake them for about 8 - 10 minutes for softer cookies, 11 - 12 minutes for crunchier ones.

Transfer cookies to a wire rack to cool completely before decorating.

 

To make the icing, simply mix the confectioner's sugar, the meringue powder and 1/4 cup of  water.  Decorate it using a piping bag or a plastic bag (make a cut in one of the corners).

 

** Molasses is pretty sticky and hard to pour. Try using the butter paper wrap to coat your measuring cup before adding the molasses. It will make it easier to pour it out.