Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 cup Granulated Sugar
  • 1 Large Egg (room temperature)
  • 2 teaspoons Pure Vanilla Extract
  • 3 cups All-Purpose Flour
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 teaspoon Baking Powder
  • 3 cups Confectioners' (Icing) Sugar, sifted (for optional icing)
  • 3 tablespoons Meringue Powder (for optional icing)
  • 6 tablespoons Warm Water (for optional icing)
  • 1/2 teaspoon Lemon Juice (freshly squeezed, for optional icing)
  • Gel Food Colouring (as needed, for optional icing)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, ground ginger, cinnamon, salt, and baking powder in a medium bowl. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer, cream the softened butter and granulated sugar on medium speed until light and fluffy (about 3–4 minutes). Scrape down the bowl halfway through.
  3. Add Wet Ingredients: Beat in the room temperature egg and vanilla extract until just combined.
  4. Incorporate Dry Mix: With the mixer on low speed, gradually add the dry ingredients until the dough just comes together. Do not overmix; stop as soon as all flour pockets disappear.
  5. Chill the Dough: Divide the dough into two flat discs, wrap tightly in plastic wrap, and refrigerate for a minimum of 60 minutes. The dough must be thoroughly chilled before rolling.
  6. Preheat and Prep: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  7. Roll the Dough: Remove one disc from the refrigerator. Lightly flour your work surface and the dough. Roll to a uniform thickness of 1/4 inch (6 mm).
  8. Cut Shapes: Use cookie cutters to cut shapes. Re-roll scraps only once or twice, chilling them quickly if they become sticky.
  9. Place and Chill: Carefully transfer the cut-outs to the prepared baking sheets. Place the trays back into the refrigerator or freezer for 10 minutes before baking. This second chill is critical for preventing spread.
  10. Bake: Bake for 10–12 minutes, rotating the tray halfway through, until the edges are just turning a very pale golden colour. The centers should still look soft.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely.
  12. Prepare Icing and Decorate: If icing, prepare the royal icing by sifting sugar and meringue powder, then gradually beating in water and lemon juice. Adjust consistency for outlining and flooding, then decorate the cooled cookies and allow the icing to dry completely (4–6 hours).