Gingerbread Cookies
2 1/2 cups (315g) flour
2 tsp (4g) ground ginger
1 tsp (3g) ground cinnamon
1/4 tsp (1g) ground cloves
½ tsp (2g) ground nutmeg
1/2 tsp (3g) salt
1 tsp (6g) baking soda
1 stick (113g) butter, room temperature
1/3 cup (75g) dark brown sugar
Mix until creamy
1 egg
1/3 cup (100g) molasses
Gradually incorporate flour mixture
Divide in two
Cover with plastic wrap and refrigerate for at least 1 hour
Roll the dough 1/8 inch (2-3 mm) thickness
Bake for at 350F (180C) for 7 to 10 minutes (depending on the cookie size).
Allow to cool
1 cup (120g) powdered sugar
1-2 tbsp (15-30ml) lemon juice or milk