Ingredients:
For the cookies;
3 1/4 cups all-purpose flou
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
2 sticks (1 cup) salted butter, softened
3/4 cups packed dark brown sugar
1 large egg
1/4 cup unsulfurized molasses
For the icing:
3 ounces pasturized egg whites
1 teaspoon vanilla extract
4 cups confectioner's sugar
Directions:
For the cookies:
1) Preheat oven to 325 degrees.
2) Combine flour, soda, salt, cinnamon, ginger, and cloves in a medium bowl.
3) In the large bowl of an electric or stand mixer, cream together the butter and sugar. Scrape down the sides of the bowl as needed. Add egg and molasses, and beat on medium speed until smooth. Scrape bowl and add the flour mixture. Blend on low speed just until combined; do not overmix.
4) Separate dough into 2 balls and flatten into disks. Wrap each disk tightly in plastic wrap or a plastic bag, and refrigerate 1 hour or until firm.
5) On a floured surface with a floured rolling pin, roll the dough out to 1/4-inch thickness. With floured cookie cutters, cut out gingerbread men. Gather scraps and re-roll dough until all dough is used.
6)Place on ungreased baking sheets 1/2-inch apart.
7) Bake 9 to 11 minutes, being careful not to brown. Transfer to a cool, flat surface with a spatula.
For the icing:
1) In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Place into piping or Ziploc bags and begin to decorate the cookies.
Cookie recipe from The Kitchen of Mrs. Field's, icing recipe from Alton Brown.
