The recipe that I used for the gingerbread cookies comes from Sally's Baking Addiction. The link is below.
2/3 cup unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
2/3 cup (200g) unsulphured molasses
1 large egg, at room temperature
1 teaspoon pure vanilla extract
3 and 1/2 cups (437g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon ground ginger
1 Tablespoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
Easy royal icing
Sweater Christmas Cookies
Rolling pin (here's the one I own)
Large baking sheets (these are what I use for cooking baking)
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. The butter may separate; that's ok.
In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Please see photo and description above in my post. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Don't be afraid to continually flour the work surface as needed- this dough can be sticky. Roll out disc until 1/4-inch thick. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time.
Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.
I made the royal icing using a mix from Michaels and mixing it with water using the hand-held mixer. I separated the icing into 4 containers and dyed them different colors.
I put each color into a ziploc bag and cut a very very small hole at the tip to use as a writer. From there I just started making up designs. My favourite was coating the whole cookie in icing and pouring sprinkles on it.
Let them sit and dry for at least half an hour before packaging to allow icing to dry.
I used little ziploc bags, trimmed off the zip part and tied them in a bow with a narrow ribbon. Now they are ready as a handcrafted and yummy gift. Great for giving to a large amount of people such as everyone in your office or class. The cookies are large enough that one is prefect for each person. I shared them with my classmates on the last day of school.