Cutest Gingerbread Cookies
Unsalted butter 170g
Brown sugar 170g
Whole eggs 55g
Dark molasses 168g
All-purpose flour 400g
Baking powder 1g
Ground ginger 3g
Ground cinnamon 6g
Clove or allspice 0.5g
Royal icing Decorating
Blend all dry ingredients together and set aside.
Cream butter and brown sugar together until smooth and fluffy.
In a separate bowl, beat the eggs with molasses and water.
Add egg mixture to butter mixture and mix well.
Add half of the dry ingredients into wet ingredients, mix until incorporated and then add the remaining half of the dry mixture and mix until well combined.
Refrigerate dough for at least 1 hour or until firm enough to roll out.
Preheat oven to 350F.
Roll dough to 1/4" thick and cut into desired shapes.
Bake at 350F for 10-12 minutes.
Make royal icing by mixing 30g of egg whites with 150g of powdered sugar. Beat until the icing is smooth and fluffy. You can add more egg white or more powdered sugar to get the desired icing consistency.
Allow cookies to cool completely before decorating.
Time to TASTE!!!