Ingredients

The following ingredients have 4 Servings
  • 4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup butter (softened)
  • 1 cup packed brown sugar
  • 1 egg
  • 3/4 cup molasses
  • 1/2 teaspoon vanilla extract
  • 3 egg whites ((about 3 ounces*))
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar

Instruction

  • In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt. Set aside.
  • In the large bowl of an electric mixer, cream together the butter and brown sugar for 3-4 minutes or until light and fluffy. Add the egg, molasses, and vanilla. Mix to combine.
  • Gradually add the dry ingredients to the wet. Mix to combine. Cover and refrigerate the dough overnight or for at least 4 hours.
  • Preheat the oven to 350 degrees F. Divide the dough in two. On a lightly floured surface, roll out half of the dough so it is about 1/8-inch thick. Cut out shapes with cookie cutters. Place the shapes about 1-inch apart on a cookie sheet. Repeat with the remaining dough. If desired, use the end of a straw to create a hole at the top of each cookie for hanging.
  • Bake 8-10 minutes or until the edges of the cookies are firm. Transfer the cookies to cooling racks to cool completely.
  • While the cookies cool, prepare royal icing.
  • Add the egg whites and vanilla to the bowl of a stand mixer. Beat until frothy.
  • Next, add the confectioners' sugar, one cup at a time while mixing. When the sugar is incorporated, turn the mixer speed to high and beat the icing until stiff, glossy peaks form. (This will take 5-7 minutes.) Transfer the icing to piping bags or piping bottles.
  • Use the royal icing to decorate the gingerbread cookies as you like.
  • Allow the icing to set before storing the cookies in airtight containers.