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1
For the cookies:
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In a large bowl, whisk together flour, ginger, cinnamon, baking soda, cloves, and salt. Set aside.
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3
In the bowl of a mixer fitted with a paddle attachment, beat butter, brown sugar, and molasses until creamy, about 4 minutes. Add whole eggs, one at a time, beating well between each addition. On a low speed, gradually add in the flour mixture until well combined. Divide dough into two disks and wrap in plastic wrap. Refrigerate to firm up for about 30 minutes.
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4
Preheat oven to 375 degrees (F).
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5
On a floured surface, roll out one disk of dough at a time to 1/8 to 1/4 inch thickness. If dough sticks add more flour to the counter or refrigerate the dough longer. Using cookie cutters, cut our gingerbread cookies, re-rolling scraps.
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6
Place cookies on prepared (parchment paper lined) baking sheets, keeping similar-sized cookies together, at least 2 inches apart. Bake in preheated oven until lightly browned, 10 to 14 minutes. Let cool completely before decorating.
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7
For Royal Icing:
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8
In the bowl of a mixer combine egg whites and vanilla extract and beat until frothy. On a low speed add the powdered sugar until the sugar is incorporated and the mixture is shiny.
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Turn the speed to high and beat until the icing forms stiff glossy peaks, 5 to 7 minutes. If mixture is too stiff add small amounts of water, if too runny add more powdered sugar.
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10
For immediate use transfer icing to a pastry bag or Ziplock bag with a corner cut off. Pipe onto cookies as desired.
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11
Store extra icing in an airtight container in the refrigerator.
