# Components:
→ Dry Ingredients
01 - 3 cups all-purpose flour
02 - 3/4 teaspoon baking soda
03 - 1/4 teaspoon baking powder
04 - 1 tablespoon ground ginger
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground cloves
07 - 1/4 teaspoon ground nutmeg
08 - 1/2 teaspoon salt
→ Wet Ingredients
09 - 3/4 cup unsalted butter, softened
10 - 1/2 cup dark brown sugar, packed
11 - 1 large egg
12 - 1/2 cup unsulphured molasses
13 - 1 teaspoon vanilla extract
→ For Decorating
14 - 2 cups powdered sugar
15 - 1 to 2 tablespoons milk
16 - 1 egg white (optional, for traditional royal icing)
17 - Black food coloring gel (optional, for extra detail)
# Directions:
01 - In a medium bowl, whisk the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt until well blended.
02 - Use an electric mixer to beat unsalted butter and dark brown sugar together in a large bowl until the mixture is light and fluffy, about 2 minutes.
03 - Add the egg, molasses, and vanilla extract to the creamed butter and sugar. Beat until fully incorporated.
04 - Gradually add the dry mixture to the wet mixture, beating until a soft dough forms.
05 - Divide the dough into two equal portions; flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll one disk of chilled dough to 1/4-inch thickness.
08 - Using a gingerbread man cookie cutter, cut dough into shapes and place each piece onto prepared baking sheets, spacing about 1 inch apart.
09 - Bake in the preheated oven for 8–10 minutes, until the edges begin to firm. Cool cookies on sheets for 5 minutes, then transfer to wire racks to cool completely.
10 - For decorating, whisk powdered sugar with 1 to 2 tablespoons of milk and egg white if using, until the mixture is smooth and suitable for piping. Add black food coloring gel to selected portions as desired.
11 - Fill a piping bag with white icing and pipe skeleton bone patterns onto cooled cookies. Optionally, use black icing for additional details. Allow icing to dry thoroughly before serving or storing.
