Ginger Bread cookies

 

• 10 Tablespoons  unsalted butter, softened
• 3/4 C of packed , Brown Sugar
• 2/3 C of Molasses
• 1 large , Egg
• 1 tsp Vanilla
• 3 1/2 C of AP flour
• 1 tsp  baking soda
• 1/2 tsp salt
• 1 Tablespoon of ground Ginger
• 1 Tablespoon ground Cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves 

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined. Next, beat in egg and vanilla on high speed for 2 full minutes.  In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shapeChill for at least 3 hours or more. 

Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper.Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick- Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. Let Cool before moving cookies. 

Royal icing: 

3 ounces pasteurized egg whites

1 teaspoon vanilla extract

4 cups confectioners' sugar

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.