3 cups flour (360g)
2 teaspoons ground ginger (4g)
1 teaspoon cinnamon (2g)
1 teaspoon baking soda (6g)
1/4 teaspoon cloves
1/4 teaspoon nutmeg (1g)
1/4 teaspoon salt (1g)
3/4 cup butter 170g) room temp
3/4 cup firmly packed brown sugar (150g)
1/2 cup molasses (118mL)
1 egg room temp
1 teaspoon vanilla extract (5mL)

For icing

2 egg whites
1lb confectioners sugar (454g)
1/4 tsp cream of tartar (1g)
1 tsp vanilla (5mL)
2-4 tsp water (10-20mL)

For the Cookies

In a large bowl, combine flour, ginger, cinnamon, cloves, baking soda, nutmeg and salt.

Using a stand mixer fitted with a paddle attachment, cream butter, and brown sugar on medium. Mix until fluffy. Add in the molasses, then the egg and vanilla and mix until combined. Scrape the bowl down and mix once more. Add in flour gradually while mixing on low until a nice dough form until combined.

Divide dough into two portions and roll into disks. Cover with plastic wrap. Refrigerate for about 4 hours or overnight. This step is important because the dough gets soft quickly and really needs to be thoroughly chilled.
Preheat to 350 degrees F or 180 degrees C. Roll out chilled dough to about ¼-inch in thickness.

Cut out gingerbread people/ shapes with a cookie cutter. Carefully transfer to a baking sheet. Bake cookies for 10 minutes. Let cool.

For the Icing and Decoration

Sift the powdered sugar and cream or tartar into a bowl then whisk together. Add the egg white in an mix together. Once combined, mix in a teaspoon of vanilla and then add water until desired consistency is reached. Transfer to a piping bag fitted with a small round tip or with the tip snipped off. Pipe decorations onto the cooled cookies with the royal icing.