Gingerbread Cookie Recipe

In a medium bowl whisk flour, ground ginger, cinnamon, nutmeg, ground cloves, baking soda, and salt.

In a large bowl using an electric mixer, beat butter, sugar, and brown sugar until fluffy. Beat in egg, vanilla, and molasses.

Carefully beat in the flour mixture until it's incorporated.

Divide the dough in 2, form each half into a round disc, wrap each in plastic wrap, and chill in the fridge for at least 4 hours or up to 2 days.

When ready to bake, preheat the oven to 350°F and line cookie sheets with parchment paper or silicone baking mats.

Work with one ball of dough at a time. If the dough was in the fridge overnight, you may need to let it warm up for 10-15 minutes first.

On a well-floured countertop using a well-floured rolling pin, roll out one disc of the dough until it's about ¼ inch thick. Cut into shapes and place 1-2 inches apart on the cookie sheet.

Bake for 8-12 minutes until the tops are set. (This will depend on the size of your cookie cutters and the thickness of the dough). This yields between 25-36 cookies.

Whisk powdered sugar, corn syrup, and milk. Mix in a little more milk or powdered sugar as necessary.

Divide into small bowls and mix with food coloring.

Decorate the cookies using piping bags, or a knife. We use disposable piping bags and a 4M tip.

In a large bowl using an electric mixer, beat butter until fluffy.

Beat in powdered sugar about ½ cup at a time, then beat in 1-2 tablespoons milk or cream. Add in a little extra powdered sugar or milk/cream as necessary.

Divide the icing into small bowls and mix with food coloring.

Frost the cookies using piping bags or a knife.