Gingerbread Cookies

Line 3 baking sheets with parchment paper. Equipment needed: cookie cutters, rolling pin

In the bowl of a stand mixer, cream butter and brown sugar until creamy. Add molasses and egg and mix together. Add vanilla, zest, ginger, cinnamon, salt, cloves, nutmeg, and pepper and mix until combined.

With the machine on low, add flour and mix until just incorporated.

Gather dough into a ball and wrap in parchment. Chill until firm.

Preheat oven to 350F.

Lightly flour work surface. Cut dough into 4 pieces. Roll out 1 piece of dough. Brush away excess flour and cut out desired shapes. Place on lined baking sheet. Continue working with remaining dough. Bake until firm about 10-12 minutes.

Gingerbread will keep, covered, at room temperature for about 3 weeks.

Optional Royal Icing

This optional recipe can be used for piping or gluing decorations onto your gingerbread. Leftover icing can be stored, covered at room temperature for 2 days. If your icing is too thick add water, drop by drop, if it is too thin, add more sugar, spoonful by spoonful.

Whisk royal icing ingredients together until thick and holds a ribbon when the whisk is lifted.