Basic gingerbread cookies

It’s time for me to start planning Christmas cookie projects, so of course gingerbread is on my mind. Give this one a go for simple, flavorful Christmas cookies.
Source: [Home Cooking Adventure]( https://www.homecookingadventure.com/recipes/gingerbread-cookies)
**Dough**
2 1/2 cups (315g) flour
1/3 cup (75g) dark brown sugar
1/2 tsp (3g) salt
1 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp baking soda
1/2 cup (113g) butter, room temperature
1/3 cup (100g) molasses
1 egg
**Sugar Icing**
1 cup (120g) powdered sugar
1-2 tbsp (15-30ml) lemon juice or milk
**Directions**
In a large bowl whisk dry ingredients together: flour, salt, spices and baking soda.
In another bowl cream butter with sugar. Add the egg and molasses and mix well.
Incorporate dry ingredients to the butter mixture and stir until the dough comes
together. Divide the dough in two disks and cover each with plastic wrap and refrigerate
for at least 1 hour up to 3 days.
Roll the dough between two layers of plastic wrap, or between two layers of parchment paper until 1/8 inch (2-3 mm) thick. If you want them crispy roll the dough very thin. If you want them softer roll it out thicker.
Preheat oven to 350 F(180C). Line two baking sheets with parchment paper.
Cut the dough into desired shapes using the cookie cutters. Re-roll the remaining dough and cut more shapes. I use a fork to remove the dough between the cookies. Place the cookies onto the prepared baking sheets, leaving a little space between them.
Bake for 7 to 10 minutes (depending on the cookie size). Allow to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
To make the icing simply combine powdered sugar with milk or lemon juice. Spoon the icing into the piping bag and decorate the gingerbread cookies as desired. Allow to set.
**Note:** This is good for cut out cookies, but it’s not a structural gingerbread recipe. If you’re building a house, look for a sturdier recipe like [this one]( https://www.seriouseats.com/2016/10/how-to-make-construction-gingerbread.html).
For royal icing as opposed to the glaze they make here, combine:
4 oz. Meringue Powder
4 cups (about 1 lb.) confectioners’ sugar
5 tablespoons warm water.
Beat with a mixer until peaks form, and you’re good to go.

via Gfycat