Gingerbread Cookies

4 cups white whole wheat flour
¾ teaspoon baking soda
1 teaspoon salt
4 teaspoons ground ginger
1 teaspoon ground cloves
1 T ground cinnamon
½ teaspoon finely ground black pepper
11 T unsalted butter, room temperature
⅔ cup dark natural cane sugar (i.e. muscavado), or alternately use a dark brown sugar, packed
3 large eggs
⅔ cup organic unsulfured molasses (blackstrap)
large grain sugar (turbinado) for decoration

In a medium bowl, sift together flour, baking soda, salt and spices. Set aside.

In a large bowl by hand (or with an electric mixer) cream the butter until it is light and fluffy.

Add the sugar and mix again until light and creamy.

Blend in the eggs one at a time and then the molasses.

Add the flour mixture in two additions either by hand or on low speed.

Divide the dough into two pieces, wrap each in plastic and chill for an hour or so.

Heat oven to 350 degrees, racks in the middle, and line a couple baking sheets with parchment paper or Silpats. Set aside.

Roll the dough out onto a lightly floured countertop roughly ⅛-inch thick and cut into gingerbread men (or other desired shapes).

Transfer to baking sheets. Sprinkle with sugar (optional) and bake for 7 –10 minutes (for 3 – 4-inch cookies), less for smaller cookies, more for larger.

Decorate with royal icing when cool.

Royal Icing with Egg Whites:
2 large egg whites
2 teaspoons fresh lemon juice
3 cups confectioners (powdered or icing) sugar, sifted

Note: Food coloring or gel pastes (can be found at cake decorating and party stores or else on-line)

In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Royal Icing with Meringue Powder:
Royal Icing Using Meringue Powder:

4 cups confectioners’ (powdered or icing) sugar
3 T meringue powder
½ teaspoon extract (vanilla, lemon, almond)
½ - ¾ cup warm water

In the bowl of your electric mixer (or with a hand mixer), beat the confectioners’ sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or ’flood’ the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.

The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Makes 3 dozen 4-inch gingerbread people