Gingerbread Cookies

Instructions

Cookie Dough

1. In a medium bowl, sift together flour, baking soda, salt, and spices. Set Aside.
2. In a large bowl, cream the butter until it is light and fluffy. Use hand or electric mixer.
3. Add the sugar and mix again until light and creamy.
4. Blend in the eggs one at a time and then the molasses.
5. Add the flour mixture in two additions either by hand or on low speed.
6. The dough should be easy to handle, and not overly tacky.
7. If needed, add more flour, one tablespoon at a time, until it isn't overly stiky.
8. Divide the dough into two pieces, wrap each in plastic and chill for an hour or so.
9. Heat oven to 350F degrees, racks in the middle, and line a couple baking sheets with parchment paper. Set aside.

Icing

1. Whisk together powdered sugar and egg white until smooth and silky.
2. Reserve a bit of this mixture if you like a more opaque icing.
3. You can thin with water from here (one teaspoon at a time) depending on your preference.
4. Add any colouring.
5. Use a brush or piping bag to paint the icing on the cookies, allow to dry completely, store in an airtight container for up to a week.