Chewy Gingerbread Cookies

Cream the butter and the fresh ginger. Add brown sugar and then molasses. Add ½ the flour to the butter and incorporate. Add the baking soda, and then the rest of the flour. Continue until just incorporated. Wrap and chill 30 minutes. Roll out the dough and lightly flour. Flour the cookie cutter before using.

Bake at 325°F for 8-10 minutes. Allow to cool completely and decorate with royal icing.

• 3 1/4 c All-purpose Flour
• 2 ½ tsp Ground Ginger
• 2 tsp Ground Cinnamon
• 1/2 t Ground Cloves
• 1/2 t Ground Nutmeg
• 1 cup butter (unsalted, room temp)
• 1 tbsp. fresh ginger grated
• 1 c dark brown sugar
• 1 c molasses
• 1/2. T baking Soda
• 1 c sugar

Combine the egg whites and confectioners' sugar in small electric stand mixer with the paddle attachment. Gradually and mix on low speed until sugar is incorporated and mixture is shiny. Add lemon juice. Turn speed up to medium - high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Place in piping bag immediately and pipe cookies or add a touch more lemon juice to get the right consistency for dipping the cookie.

• 1 Confectioners’ sugar (1 box)
• 3 egg whites
• 1 Tbsp lemon juice