Gingerbread Cookies with Royal Icing

For the cookies:
In a large bowl, whisk together flour, ginger, cinnamon, baking soda, cloves, and salt. Set aside.

In the bowl of a mixer fitted with a paddle attachment, beat butter, brown sugar, and molasses until creamy, about 4 minutes. Add whole eggs, one at a time, beating well between each addition. On a low speed, gradually add in the flour mixture until well combined. Divide dough into two disks and wrap in plastic wrap. Refrigerate to firm up for about 30 minutes.

Preheat oven to 375 degrees (F).

On a floured surface, roll out one disk of dough at a time to 1/8 to 1/4 inch thickness. If dough sticks add more flour to the counter or refrigerate the dough longer. Using cookie cutters, cut our gingerbread cookies, re-rolling scraps.

Place cookies on prepared (parchment paper lined) baking sheets, keeping similar-sized cookies together, at least 2 inches apart. Bake in preheated oven until lightly browned, 10 to 14 minutes. Let cool completely before decorating.

For Royal Icing:
In the bowl of a mixer combine egg whites and vanilla extract and beat until frothy. On a low speed add the powdered sugar until the sugar is incorporated and the mixture is shiny.

Turn the speed to high and beat until the icing forms stiff glossy peaks, 5 to 7 minutes. If mixture is too stiff add small amounts of water, if too runny add more powdered sugar.

For immediate use transfer icing to a pastry bag or Ziplock bag with a corner cut off. Pipe onto cookies as desired.

Store extra icing in an airtight container in the refrigerator.