Gingerbread Cookies Frosted with Royal Icing

Ingredients

• 1 mlBaking spray
• 510 gFlour
• 10 gBaking soda
• 3 gGinger
• 3 gAllspice
• 5 gSalt
• 120 gButter
• 150 gSugar
• 150 gHoney
• 2 pcsEgg
• 200 gPowdered sugar
• 1 pcsEgg white
• 5 mlLemon juice

Instructions

1. 1

   Prepare the dough

   • Preheat the oven to 190 °C (375 °F).
   • Lightly spray cookie sheets with cooking spray or line with parchment paper.
   • Sift together the flour, baking soda, ground ginger, ground allspice, and salt; set aside.
   • In a stand mixer with the paddle attachment, cream together the butter, brown sugar and honey on medium speed for about 2 minutes.
   • Add the eggs and mix until smooth and light, another 2–3 minutes.
   • Add the sifted dry ingredients and mix on low until evenly combined.
2. 2

   Chill and roll

   • Turn the dough out on a lightly floured surface and pat into an even disk.
   • Cover with plastic wrap and chill until firm, about 20–30 minutes.
   • Roll out dough to about 6 mm thickness and cut with cookie cutters (approx. 14 cm for large shapes or use smaller cutters as desired).
   • Transfer cookies to prepared sheets, spacing about 2.5 cm apart.
3. 3

   Bake and cool

   • Bake cookies for about 10–14 minutes, depending on size, until firm and slightly browned at the edges.
   • Transfer to wire racks and cool completely before decorating.
4. 4

   Make royal icing and decorate

   • Mix icing sugar, egg white and lemon juice until smooth. Adjust consistency with small amounts of water for flooding or keep thicker for outlining.
   • Fill a piping bag and decorate cooled cookies. Let icing harden completely.