Cookies

Cream the Butter and Sugar:

• In a large mixing bowl, beat the butter and sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed.

Add Wet Ingredients:

• Mix in the egg, molasses, vanilla extract, and vinegar. Beat until fully combined, even if the mixture looks slightly curdled.

Combine Dry Ingredients:

• In a medium mixing bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cardamom. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

Chill the Dough:

• Divide the dough into two equal portions, flatten into discs, and wrap tightly in plastic wrap. Chill for at least 1 hour or up to overnight.

Preheat and Prepare:

• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

Roll and Cut:

• On a lightly floured surface, roll the chilled dough to about ½ inch thick. Use cookie cutters to cut into desired shapes and transfer them to the prepared baking sheets. Re-roll scraps as needed.

Bake:

• Bake for 9–11 minutes, or until the edges are firm and slightly darker in color. Let cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Royal Icing

Mix Ingredients:

• In a medium mixing bowl, whisk together the powdered sugar and meringue powder. Add the lemon juice and 1 tablespoon of warm water.

Adjust Consistency:

• Mix with a hand mixer on low speed until smooth, about 2–3 minutes. Gradually add more water, ½ teaspoon at a time, until the icing reaches a piping consistency (holds its shape but flows slightly).

Decorate:

• Transfer the icing to a piping bag fitted with a fine tip. Decorate cooled cookies as desired. Allow the icing to dry completely before storing.