Gingerbread is a relatively healthy member of the cookie family, and a great festive treat for all you encounter in the holiday season. So gather your cookie cutters, Christmas spirit and sanity – it’s time to get baking!
Add flour, ground ginger, cinnamon, baking powder, baking soda, salt and nutmeg to a bowl, and stir to combine.
Add brown sugar, butter, and molasses to another bowl and beat with a mixer until well combined. Add egg and continue to beat until smooth. Add to the flour mixture and beat at low speed until well blended until a dough texture. Halve the dough mixture and cover each with plastic wrap. Place in fridge and chill for 1.5 hours.
Preheat oven to 350°.
Sprinkle some flour onto your work surface and roll each portion of dough to a 1/8-inch thickness. Cut with cookie cutters – we love the gingerbread men and women (this should make roughly 48, 3-inch cookies). Place cookies 1 inch apart on a baking tray, covered with a baking sheet, coated with cooking spray. Bake at 350° for 8 minutes or until lightly browned. Leave cookies to cool completely on a baking rack.
To prepare the icing, combine sifted powdered sugar and 1 tablespoon water. Transfer mixture to piping bag and pipe the icing onto your cookies.