Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl (or using a stand mixer), cream together the softened butter and brown sugar until light and fluffy (3-5 minutes).
- Beat in the molasses and egg until well combined. Add the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness.
- Use cookie cutters to cut out gingerbread shapes. Re-roll the scraps and cut out more cookies.
- Place the cookies on the prepared baking sheets, leaving a little space between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- In a large bowl (or using a stand mixer), combine the powdered sugar and meringue powder.
- Gradually add the warm water, mixing on low speed until a smooth icing forms. Add more water, one teaspoon at a time, until you reach your desired consistency.
- Divide the icing into separate bowls and add gel food coloring to each bowl, mixing well until you achieve your desired colors.
- Transfer the icing to piping bags fitted with small round tips.
- Decorate the cooled cookies with royal icing.
Notes
Don't overbake the cookies; they can dry out easily. Chilling the dough is crucial for preventing spreading. Store decorated cookies in an airtight container at room temperature for several days. Practice piping on parchment paper before decorating the cookies. If cookies spread too much, chill the dough longer. If the dough is too tough, avoid overmixing. Adjust royal icing consistency with small amounts of water or powdered sugar.