Ingredients:

  • 440g all-purpose flour
  • 170g unsalted butter, softened
  • 150g dark brown sugar, packed
  • 160g unsulphured molasses
  • 1 large egg, room temperature
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon ground allspice
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract
  • 240g confectioners' sugar
  • 1.5 tablespoons meringue powder
  • 4 tablespoons warm water

Instructions:

  1. Cream the 170g softened butter and 150g dark brown sugar in a large bowl. Note: Beat for 3 minutes until the mixture looks pale and fluffy.
  2. Add the 1 large egg and 1 teaspoon vanilla extract to the butter mixture. Mix until the yellow of the egg is completely incorporated.
  3. Pour in the 160g of molasses and beat on medium speed. Note: Scrape the sides of the bowl to ensure no streaks remain.
  4. Whisk the 440g flour, ginger, cinnamon, cloves, allspice, baking soda, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet molasses mixture. Mix until a thick, spicy dough forms and pulls away from the sides.
  6. Divide the dough into two disks and wrap them tightly in plastic wrap.
  7. Chill the dough in the refrigerator for at least 1 hour. Note: This is non negotiable for preventing spread.
  8. Preheat your oven to 350°F (180°C) and line your baking sheets.
  9. Roll the dough to 1/4 inch thickness and cut into your favorite shapes.
  10. Bake for 8 to 10 minutes until the edges are set and the tops look matte.
  11. Whisk confectioners' sugar, meringue powder, and water to create the royal icing. Decorate the cookies once they have cooled completely on a wire rack.