German Heart Cookies: Crispy Baked

Instructions:

1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until no clumps remain.
2. In a separate large bowl, cream the softened butter with the honey and molasses using a mixer until the mixture looks smooth and mahogany-colored.
3. Beat in the egg until fully incorporated.
4. Gradually add the dry ingredients to the wet mixture, stirring until a firm, non-sticky dough forms.
5. Turn the dough onto a lightly floured surface and roll it out to a 1/4 inch (6mm) thickness.
6. Cut out hearts using cookie cutters. Optionally, use a straw to poke a small hole at the top of each heart for hanging.
7. Preheat oven to 350°F (175°C) and place hearts on a parchment-lined baking sheet, leaving 1 inch of space between them.
8. Bake for 12–15 minutes until edges are set and cookies smell strongly of spices. Cool completely on the pan before transferring to a wire rack.
9. Whisk powdered sugar, egg white, and lemon juice until the icing reaches a thick, toothpaste-like consistency with stiff peaks.
10. Divide icing into small bowls, add food coloring, and transfer to piping bags.
11. Carefully write inscriptions or pipe borders around the edges of the hearts.
12. Let the icing dry for at least 4 hours before handling or hanging.