Ingredients for Gingerbread Cookies

● 440 grams all-purpose flour
● 1 teaspoon baking soda
● 1/2 teaspoon salt
● 1 tablespoon ground ginger
● 1 tablespoon ground cinnamon
● 1/2 teaspoon ground allspice
● 1/2 teaspoon ground cloves
● 145 grams unsalted butter, softened
● 150 grams dark brown sugar
● 200 grams dark molasses
● 1 large egg
● 1 teaspoon vanilla extract

Ingredients for Royal Icing

● 4 cups icing sugar
● 4 tablespoons meringue powder
● 6 tablespoons warm water
● 2 teaspoons vanilla extract
● Pinch of salt

Yield: Makes approximately 36 cookies

Gingerbread Cookie Instructions

1. Prepare the Dry Ingredients: In a medium bowl, sift together the flour, baking soda, salt, ginger,
cinnamon, allspice, and cloves. Set aside.

2. Cream the Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat the butter and
brown sugar on medium speed until light and fluffy. Scrape down the sides of the bowl, then add the
molasses and mix until combined. Add the egg and vanilla, beating until incorporated (the mixture may
look slightly separated—this is normal).

3. Combine and Chill the Dough: Gradually add the flour mixture to the wet ingredients, mixing until just
combined. Divide the dough in half, shape into two discs, and wrap each in plastic wrap. Chill in the
refrigerator for 2-3 hours to firm up.

4. Prepare to Bake: Preheat your oven to 350°F (175°C) and line three baking sheets with parchment
paper. Generously flour your work surface, rolling pin, and hands. Roll out one disc of dough at a time
to about 1/4-inch thickness. Use cookie cutters to cut into shapes, placing each cookie 1 inch apart on
the prepared baking sheets. Re-roll any scraps to use up all the dough.

5. Bake the Cookies: Bake for 9-10 minutes, or until the edges are lightly browned. Allow cookies to cool
on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.

Royal Icing Instructions

1. Prepare the Icing Base: In a large mixing bowl, whisk together the meringue powder, warm water,
vanilla, and a pinch of salt until frothy and the meringue powder is fully dissolved.

2. Add the Sugar: Gradually add the icing sugar and beat on medium-high speed for about 2 minutes,
until the icing is thick and fluffy. Adjust the consistency with additional water if needed, until it’s perfect
for piping and decorating.

3. Color and Store: If desired, divide the icing into smaller bowls and add food coloring as desired. Cover
the bowl with a damp cloth until ready to use to prevent it from crusting over.