Gingerbread cookies

1. Start by mixing together all the dry ingredients in a medium bowl, flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt.
2. In the mixer bowl with the paddle attachment beat the softened butter with the brown sugar for 3 to 5 minutes until creamy and smooth.
3. Add molasses, egg, and vanilla extract and mix for 1 minute to incorporate them.
4. Add the dry ingredients mixture and mix on medium speed for 1 minute until the dough is smooth.
5. Form the dough into a ball and cover it with plastic wrap and place them in the refrigerator for at least 2 hours.
6. Roll out the dough on 3 mm between 2 sheets of parchment paper and place in the freezer for about 10 minutes.
7. Remove the dough from the 2 sheets of parchment paper and cut out shapes with your cookie cutters.
8. Place your dough pieces on a baking sheet covered with baking paper and place again in the freezer for 15 minutes.
9. Meanwhile, preheat your oven to 347°F/175°C and bake the cookies for 8-11 minutes (depending on size). The cookies are ready when they are golden brown and still a little soft to the touch, they will harden as they cool.
10. Let them cool completely.

Royal Icing

1. Place the powdered sugar in a large bowl with the water and mix with an electric mixer for at least 5 minutes until the mixture is smooth and has a more or less fluid texture.
2. If the mixture is too liquid add more powdered sugar and mix again for 1 minute or if it is too thick add a few drops of water and mix.
3. Fill a pastry bag with the preparation and decorate your cookies, then sprinkle with granulated sugar and let dry for 1 hour.