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Combine butter and brown sugar in a stand mixer. Don't over mix.
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Add egg and mix then, add molasses. Whisk all other dry ingredients together in a separate bowl.
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Slowly add dry ingredients to the mixer and combine.
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Once large gingerbread dough ball is created remove and cut into 4 sections.
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Roll out each section between two pieces of parchment paper, lightly flour base paper.
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Lay each piece of rolled out gingerbread flat on a baking tray.
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Refrigerate for at least one hour.
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Preheat oven to 350 degrees.
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Remove chilled gingerbread one at a time and cut with cookie cutters.
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Use a straw to pierce the dough and create a hole in the top of the cookie for hanging.
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Bake for 6-8 minutes until lightly brown.
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String loops through cookie holes and hang on tree.
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Mix assorted royal icing colors and decorate as desired.