Gingerbread Cookies

1. Mix flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt in a medium bowl.
2. Beat softened butter and brown sugar for 3–5 minutes until creamy.
3. Add molasses, egg, and vanilla and mix for 1 minute.
4. Add dry ingredients and mix until the dough is smooth.
5. Shape into a ball, wrap in plastic, and chill for at least 2 hours.
6. Roll to 3 mm between 2 sheets of parchment paper, then freeze for 10 minutes.
7. Cut out shapes with cookie cutters and place on a lined baking sheet.
8. Freeze again for 15 minutes.
9. Preheat oven to 347°F / 175°C and bake 8–11 minutes (depending on size), until lightly golden and set.
10. Cool completely on a rack.

Royal Icing

1. Mix powdered sugar and water with an electric mixer for 5 minutes until smooth.
2. Adjust consistency: add sugar if too runny, water if too thick.
3. Pipe onto cooled cookies, sprinkle with sugar, and let dry for 1 hour.