Gingerbread Cookies

Makes 18-20

Ingredients

• For the cookies

  • 113 gr unsalted butter, room temp

  • 50 gr light brown sugar

  • 70 gr dark brown sugar

  • 1 large egg

  • 60 gr molasses

  • 320 gr flour

  • 1 tsp cinnamon

  • 1 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • 1/4 tsp ground clove

  • Pinch of salt

• To decorate

  • 200 gr powdered sugar

  • 30 ml milk

Instructions

1. In a large bowl, beat the butter, light brown sugar, and dark brown sugar for 2 minutes with a spatula or a hand mixer. Add egg and molasses, mix to combine. Sift the flour, cinnamon, ginger, nutmeg, clove, and salt. Mix until it resembles cookie dough. Cover the dough with plastic wrap and leave it in the fridge for 30 minutes.

2. Preheat the oven to 180°C/350°F. Prepare a baking sheet with parchment paper.

3. Lightly flour a clean surface and the rolling pin. Roll the dough into 1 cm/0.3 inch thickness. Cut any shape you like with cookie cutters and transfer them into the baking sheet, leaving 3 cm/1 inch space between them. You can re-roll the dough one more time to make more cookies.

4. Bake for 10 minutes. Transfer them to a cooling rack to fully cool.

5. For the frosting, whisk powdered sugar with milk. Transfer to a piping bag, and cut tiny openning. Decorate as you wish and enjoy!