You're in for a treat today! I'm sharing my Gingerbread Cookie recipe. This Gingerbread Cookie recipe makes a delicious holiday treat that can double as festive Christmas decor.
In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt. Set aside.
In the large bowl of an electric mixer, cream together the butter and brown sugar for 3-4 minutes or until light and fluffy. Add the egg, molasses, and vanilla. Mix to combine.
Gradually add the dry ingredients to the wet. Mix to combine. Cover and refrigerate the dough overnight or for at least 4 hours.
Preheat the oven to 350 degrees F. Divide the dough in two. On a lightly floured surface, roll out half of the dough so it is about 1/8-inch thick. Cut out shapes with cookie cutters. Place the shapes about 1-inch apart on a cookie sheet. Repeat with the remaining dough. If desired, use the end of a straw to create a hole at the top of each cookie for hanging.
Bake 8-10 minutes or until the edges of the cookies are firm. Transfer the cookies to cooling racks to cool completely.
While the cookies cool, prepare royal icing.
Add the egg whites and vanilla to the bowl of a stand mixer. Beat until frothy.
Next, add the confectioners' sugar, one cup at a time while mixing. When the sugar is incorporated, turn the mixer speed to high and beat the icing until stiff, glossy peaks form. (This will take 5-7 minutes.) Transfer the icing to piping bags or piping bottles.
Use the royal icing to decorate the gingerbread cookies as you like.
Allow the icing to set before storing the cookies in airtight containers.
Notes
*Eggs and egg whites should be pasteurized. Please note that the consumption of raw or undercooked eggs may increase the risk of foodborne illness.