Gingerbread Cookies

1. In a large bowl, combine Caputo “00” Baking Flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
2. In a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar for about 5 minutes. Then, add the molasses, egg, and vanilla.
3. Add the dry ingredients to the wet mixture and beat on low speed until combined. Divide the dough in half and place each portion onto a piece of plastic wrap. Wrap each piece tightly and shape it into a disc. Chill overnight or for up to 3 days.
4. When ready to bake, preheat the oven to 350°F.
5. Remove the chilled gingerbread cookie dough from the refrigerator. Dust your surface and rolling pin with Caputo “00” Baking Flour. Roll out the dough disc until it is 1/4-inch thick. Don’t worry if the dough cracks; as you roll, it will become more pliable. Any cracks can be fixed by pressing the dough back together.
6. Using a 4- to 5-inch cookie cutter, cut out shapes and place each cookie on a parchment-lined baking sheet. Re-roll any scraps until all the dough is used.
7. Bake for 8-10 minutes and allow the cookies to cool completely before icing.

Royal Icing

1. In a stand mixer fitted with a whisk attachment, combine egg whites, vanilla, and lemon juice. Beat until frothy, about 6 minutes.
2. Add the powdered sugar and beat on low speed until combined. Turn the mixer to high and beat for about 5 minutes, until stiff.
3. If desired, add food coloring and transfer the mixture to a pastry bag to pipe onto cookies.
4. Decorate your cookies, serve, and enjoy! 😊