Gingerbread Cookies

*Plan ahead... needs to chill

Dough

4 c. flour
1 tsp. baking soda
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger

Before baking

1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1 tsp. salt
12 Tbsp. unsalted butter, at room temperature
1 c. packed dark brown sugar
1 egg
3/4 c. molasses

Icing
3 large egg whites
4 c. powdered sugar
1/4 tsp. cream of tartar
1 tsp. honey
1/4 tsp. salt
1/4 tsp. vanilla extract

To make the dough: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.

In a large bowl, with an electric mixer, beat the butter and brown sugar until light and fluffy, 3 to 5 minutes.

Mix in the egg and molasses.

After baking

On low speed, mix in half the flour mixture, then repeat until well combined.

Shape the dough into a disk and wrap in plastic wrap.

Refrigerate for 3 hours.

Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll out the dough to a quarter-inch thickness. Cut out gingerbread men or whatever shape you want them to be using the cooking cutter. Place them 1 inch apart on the baking sheets.

Freeze the cookies for 15 minutes.

Bake until the cookies are firm to the touch and look dry, about 10 minutes.

Let cool on baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

To make the icing: In a large bowl, with an electric mixer, beat the egg whites, powdered sugar, and cream of tartar until thick and smooth, about 5-6 minutes.

Beat in the honey, salt, and vanilla until smooth, about 1 minute.

If it's too thin, add 1 Tbsp. powdered sugar. If it's too thick, add 1/2 tsp. water.

Decorate how you want! This last time we did Baby Yoda.

Recipe courtesy of Rosanna Pansino