Gingerbread Cookies

Instructions

1. Prepare the dough
   In a large bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until well combined. In a separate bowl, using an electric mixer, beat the butter and brown sugar together on medium-high speed until light and fluffy, about 3 minutes. Add the egg, molasses, and vanilla extract, beating until combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
2. Chill the dough
   Divide the dough in half and form each portion into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours or up to 3 days. This chilling time is crucial for the dough to firm up and develop flavors.
3. Roll and cut the cookies
   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use cookie cutters to cut out shapes, and transfer them to the prepared baking sheets, spacing them about 1 inch apart. Re-roll scraps as needed.
4. Bake the cookies
   Bake the cookies for 8-10 minutes, until the edges are just beginning to brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.
5. Decorate
   Once completely cooled, decorate the cookies with royal icing as desired. Use piping bags with different tips to create outlines, fill in areas, and add details. Allow the icing to set completely, which usually takes about 2 hours, before stacking or storing the cookies.
6. Store properly
   Store the decorated cookies in an airtight container at room temperature for up to 1 week, separating layers with parchment paper to prevent sticking. For longer storage, unfrosted cookies can be frozen for up to 3 months.