Gingerbread cookies

 
Ingredients:
All purpose flour- 3 cups or 390 gms,
Baking soda- 3/4 tsp,
Ground or dry ginger- 2 tsp,
Ground cinnamon- 1tsp,
Ground nutmeg- 1/4 tsp,
Ground- cloves- 1/4 tsp, 
Salted butter- 1/2 cup or 113 gms( room temperature),
White sugar-1/2 cup 100gms,
Egg- 1,
Molasses- 2/3 cup ( 160 ml- grease the measuring cup with oil before measuring molasses )
( Grandma's molasses is available in modern bazar )

Frosting- 
Icing sugar- 1/2 cup,
Water- 2 to 3 tsp.

Method:
In a large bowl,sift or whisk the flour,baking soda and spices.( you can use or skip any spice you do not like)

In a bowl of your mixer beat butter and sugar till light and fluffy.

Add the egg .
Run the mixer and then add molasses and beat until well combined.

Gradually add the flour in stages and beat till just combined.

Remove the dough on the board and make a ball.

Divide into half and make a disc.

Wrap with clingfilm and keep in the fridge for 2 hours to firm.

Pre heat oven to 177 C or 350F
Line baking tray with butter paper.
Take out one dough from the fridge.
Rolling the dough is a little tricky,since the dough is sticky and it is difficult to roll on the the floured  counter.
Spread the sheet in which the dough was wrapped and cover the dough with another sheet.

Roll the dough into 1/4 inch thickness.

Using a lightly floured   gingerman cookie cutter , cut out  the cookies.

Place the cookies 1 inch apart in the baking sheet and bake for 12 minutes or depending on the size of the cookie cutter.

They are done when they are firm and the edges are just beginning to brown.

Remove the cookies from the oven and cool on the baking sheet for a minute ,then transfer to a wire rack to cool.

Store in airtight container.
Makes 4 dozen.
You can enjoy the cookies without the frosting.


 Frosting:

Sieve the icing sugar to remove lumps.
Add 2 tsp of water and mix with a spoon.
If required add 1 tsp more to get the right consistency.
It should not be too thick nor thin.
Transfer the icing frosting to a ziplog bag or  a disposable pipping bag.
With a scissor cut the tip of the bag.
Decorate your gingerman cookies when they are at room tempearure. with the icing frosting.
Leave it to set for half hour and then you can keep them in the container.