Gingerbread Cookies

Spiced gingerbread cutouts decorated with royal icing.

Ingredients

• Cookie Dough — 3½ cups All-Purpose Flour Plus Extra for Rolling Dough
• Cookie Dough — 1 cup Dark Brown Sugar Packed
• Cookie Dough — 1 tsp Baking Soda
• Cookie Dough — ½ tsp Table Salt
• Cookie Dough — 2 tsp Ground Ginger
• Cookie Dough — 2 tsp Ground Cinnamon
• Cookie Dough — 1 tsp Allspice
• Cookie Dough — ½ cup Molasses
• Cookie Dough — 8 Tbsp Salted Butter Room Temperature
• Cookie Dough — 1 Large Egg
• Cookie Dough — 1 tsp Vanilla Extract
• Royal Icing — 4 cups Confectioners’ Sugar
• Royal Icing — 3 Egg Whites
• Royal Icing — 1 tsp Vanilla Extract
• Royal Icing — Pinch of Table Salt

Method

1. MIX THE DOUGH: Combine the flour, baking soda, salt, ginger, cinnamon and allspice. With an electric mixer, beat the butter and brown sugar for 2 minutes, until creamy. Add the vanilla, molasses and egg and beat for 1 minute. Scrape the bowl, mix in the dry ingredients on low, scrape again and mix for 30 seconds.
2. CHILL: Form the dough into two discs, wrap and refrigerate for at least 2 hours. Heat the oven to 350°F.
3. ROLL AND CUT: Flour your workspace and rolling pin. Roll one disc at a time to about ¼ inch thick, working quickly to keep it cool. Turn and flour the dough as needed. Cut into shapes and transfer to a sheet pan sprayed with nonstick cooking spray.
4. BAKE AND COOL: Bake for 8–10 minutes, adjusting for the size of the cookies. Transfer to a rack and cool completely. Repeat with the remaining dough.
5. MAKE THE ICING: Beat the egg whites on medium-high for 2–3 minutes, until soft peaks form. Mix in the confectioners’ sugar, vanilla and salt. Transfer to a piping bag; keep tightly covered when not using, as it dries quickly.
6. DECORATE: Ice and decorate the cooled cookies. Let the icing dry fully before storing.