Recipe Detail Page

1. In a medium bowl, using a fork, stir flour with ginger, cinnamon, nutmeg, baking soda, salt and cloves until very well blended. Using an electric mixer, beat butter on medium speed until creamy. Beat in brown sugar and molasses until well blended. Mixture may appear curdled. Beat in egg. On low speed, add flour mixture, a third at a time, beating just until combined.

2. Using floured hands, remove dough from bowl and divide in half. Place each half on a piece of plastic wrap. Flatten into a disc shape and wrap. Refrigerate dough until firm, at least 2 hours.

3. Preheat oven to 350°F (180°C).

4. Line a couple of baking sheets with parchment paper. On a floured surface, using a floured rolling pin, roll out dough to ¼-inch (5-mm) thickness. Cut out cookies using gingerbread people cutters (or your favourite shapes). Place on prepared baking sheets, spacing 2-inches (5-cm) apart. Bake in centre of preheated oven until cookies appear set, about 8 to 10 minutes. Remove from oven and leave on baking sheet 1 minute. Then transfer to a cooling rack to cool completely. Cookies can be decorated with royal icing and decorations once they are completely cool. Cookies will keep well in an airtight container for 5 days.

Royal Icing
Traditionally, royal icing was made by beating raw egg whites with icing sugar. However, given the concerns about eating raw eggs, make it easy on yourself and buy a royal icing mix - available in bulk food stores. All you do is add water. Or use meringue powder, also available in bulk or cake-decorating stores. Simply follow the instructions on the package, adding warm water 1 tsp (5 mL) at a time if it's too stiff.