How do you make gingerbread cookies?

How to Make Delicious Gingerbread Cookies:

Ingredients:

* Dry Ingredients:

* 3 1/2 cups all-purpose flour

* 1 teaspoon baking soda

* 1 teaspoon ground ginger

* 1 teaspoon ground cinnamon

* 1/2 teaspoon ground cloves

* 1/4 teaspoon salt

* Wet Ingredients:

* 1 cup (2 sticks) unsalted butter, softened

* 3/4 cup granulated sugar

* 1/2 cup packed light brown sugar

* 1 large egg

* 1/4 cup molasses

* Optional Decorations:

* Royal icing (recipe below)

* Sprinkles

* Candy melts

* Edible glitter

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Whisk together dry ingredients: In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.

3. Cream butter and sugars: In a separate bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, then stir in molasses.

4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

5. Chill dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or up to 3 days.

6. Roll out dough: On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes.

7. Bake: Place cookies on prepared baking sheets. Bake for 8-10 minutes, or until edges are lightly browned.

8. Cool completely: Let cookies cool completely on baking sheets before decorating.

Royal Icing Recipe:

* Ingredients:

* 3 cups powdered sugar

* 3-4 tablespoons meringue powder

* 1/2 teaspoon vanilla extract

* 3-4 tablespoons water

* Instructions:

* In a large bowl, whisk together powdered sugar and meringue powder.

* Gradually add water, starting with 3 tablespoons, and whisk until smooth. Add more water if needed to achieve desired consistency.

* Stir in vanilla extract.

* Divide icing into bowls and tint with food coloring as desired.

Tips:

* For a crispier cookie: Bake for a few minutes longer.

* For a softer cookie: Bake for a shorter amount of time.

* To prevent cookies from spreading: Chill dough for at least an hour before baking.

* Use cookie cutters with sharp edges: This will prevent dough from sticking to the cutter.

* Let cookies cool completely before decorating: This will help prevent the icing from melting.

Enjoy your delicious homemade gingerbread cookies!