Classic Gingerbread Cookies

Instructions

1. 1

   In a Mixing Bowl, whisk together the All-Purpose Flour, Ground Ginger, Cinnamon, cloves, Nutmeg, Baking Soda, and Fine Salt. Set aside.

2. 2

   In the bowl of a Stand Mixer fitted with the paddle attachment (or using a Hand Mixer), beat the softened Butter and Dark Brown Sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.

3. 3

   Add the Egg, Unsulfured Molasses, and Pure Vanilla Extract to the butter mixture. Beat on medium speed until fully combined and smooth, about 1 minute. The mixture may look slightly curdled — that's normal.

4. 4

   With the mixer on low speed, gradually add the flour mixture in two additions, mixing just until a soft dough forms and no dry streaks remain. Do not overmix.

5. 5

   Divide the dough in half. Flatten each portion into a disc about 1 inch thick, wrap tightly in Plastic Wrap, and refrigerate for at least 1 hour or up to 3 days.

6. 6

   When ready to bake, preheat your Oven to 350°F. Line two Baking Sheet with Parchment Paper.

7. 7

   On a lightly floured surface, roll one disc of dough to an even 1/4-inch thickness. If the dough cracks at the edges, let it sit at room temperature for 5 minutes to soften slightly, then try again.

8. 8

   Cut out shapes with your desired cookie cutters and transfer them to the prepared Baking Sheet, spacing about 1 inch apart. Re-roll scraps and cut until all dough is used. Repeat with the second disc.

9. 9

   Bake one sheet at a time on the center rack for 9–11 minutes, until the edges are just set and the centers look barely done — they will firm up as they cool. For softer cookies, pull them at 9 minutes; for crispier cookies, go to 11 minutes.

10. 10

    Let the cookies cool on the Baking Sheet for 5 minutes, then transfer to a Wire Rack to cool completely before decorating or storing.

11. 11

    In a bowl, whisk together the sifted Powdered Sugar and Meringue Powder. Add the Water and Pure Vanilla Extract and beat with a Hand Mixer or Stand Mixer on medium-high speed for 2–3 minutes, until the icing is thick, smooth, and holds stiff peaks.

12. 12

    To adjust consistency: for outlining, keep it stiff. For flooding (filling in shapes), add Water a teaspoon at a time until it flows smoothly but holds its shape. Divide and add gel food coloring if desired.

13. 13

    Decorate the fully cooled cookies using a Piping Bag, a Ziploc Bag with a tiny corner snipped off, or a small Spatula. Allow icing to set completely (1–2 hours at room temperature) before stacking or storing.