Gingersnap Christmas Cookies 
Yields about 24 cookies. 
Ingredients 
  • 13-1/2 oz. (3 cups) unbleached all-purpose flour
  • 2 tsp. ground ginger
  • 1-1/2 tsp. baking powder
  • 3/4 tsp. baking soda 
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 tsp. ground cloves
  • 3/4 cup packed dark brown sugar
  • 3 oz. (6 Tbs.) unsalted butter, softened
  • 1/2 cup unsulfured molasses
  • 1 large egg, room temperature
  • 1 tsp. pure vanilla extract 
For the decoration 
  • 1 egg white
  • 1 teaspoon lemon juice
  • 2 cups confectioner's sugar
Instructions 
  1. In a large bowl, whisk the flour, ginger, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; set aside.
  2. In a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium speed until light and fluffy, about 3 minutes. Beat in the molasses, egg, and vanilla until thoroughly combined, about 1 minute.
  3. On low speed, gradually add the flour mixture until just combined. 
  4. Divide the dough in half, shape into two balls, and wrap each in plastic. Refrigerate for at least 2 and up to 8 hours. 
  5. Position a rack in the center of the oven and heat the oven to 375°F. Line 2 cookie sheets with parchment. 
  6. Working with one piece of dough at a time, roll it on a lightly floured piece of parchment until it’s about 1/8 inch thick. Put the parchment and dough onto another cookie sheet and refrigerate for 30 minutes. Cut out cookies with cookie cutter. Remove excess dough from around the cutouts and transfer them with a spatula to the prepared sheets, spacing them about 2 inches apart. Gather and reroll the scraps up to 2 times. 
  7. Bake until the cookies begin to darken around the edges, 6 to 8 minutes. 
  8. Cool completely. 
Decorate the cookies To make a small batch of royal icing, beat together one large egg white, one teaspoon of lemon juice, and about 2 cups (230 grams) confectioners sugar, or until the frosting is stiff (like a meringue) and of piping consistency. Then place the icing in a piping bag, fitted with a small plain tip, and pipe a border around the outside edges of the cookies. 
It is important when working with royal icing to keep it covered (with plastic wrap) as much as possible as it dries out very quickly. Test the icing’s consistency by piping a small amount through a piping bag fitted with a straight #2 tip. If it’s too thick, add a few drops of water to the mixture in the bowl. If the icing seems too runny, add confectioners’ sugar, a tablespoon at a time, beating on low speed to blend. Don’t over-beat, or the icing will stiffen and lose its gloss.

Icing can be tinted with food coloring.