Ingredients:

  • 3 cups (375g) all-purpose flour, plus more for dusting
  • ¾ teaspoon (3.5g) baking soda
  • 1 teaspoon (3g) ground ginger
  • 1 teaspoon (3g) ground cinnamon
  • ½ teaspoon (1.5g) ground cloves
  • ¼ teaspoon (0.75g) ground nutmeg
  • ½ teaspoon (3g) salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ½ cup (120ml) molasses
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • 4 cups (480g) powdered sugar, sifted (for royal icing)
  • 3 tablespoons (45ml) meringue powder (for royal icing)
  • 6 tablespoons (90ml) warm water (for royal icing)
  • Food coloring (gel or paste preferred) (for royal icing)

Instructions:

  1. In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  2. In a separate bowl (or the bowl of a stand mixer), cream together softened butter and brown sugar until light and fluffy.
  3. Beat in molasses, egg, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Be careful not to overmix.
  5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour (or up to overnight).
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. On a lightly floured surface, roll out the dough to about ¼-inch thickness. Use cookie cutters to cut out gingerbread shapes.
  8. Place cookies on prepared baking sheets, leaving about 1 inch between each cookie. Bake for 8-12 minutes, or until the edges are lightly golden brown.
  9. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. Prepare royal icing. Decorate cooled cookies as desired.