- 3 cups all-purpose flour, plus more for rolling
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoons salt
- 7 tablespoons (100 g) unsalted butter, room temperature
- 1/2 cup sugar
- 1 large egg
- 3/4 cup (250 g) molasses
For the icing
- 2 egg whites
- 2 teaspoons lemon juice
- 2 2/3 cups (320 g) powdered sugar
For about 30 cookies
In a large bowl, whisk together flour, spices, baking soda, baking powder, and salt; set aside. Using an electric mixer, beat butter and sugar until light and fluffy; beat in egg and molasses. Gradually add flour mixture; mix just until combined. Divide dough into two disks. Wrap each in plastic, and refrigerate until firm, at least 2 hours and up to 2 days.
Preheat oven to 350°F (180°C). Roll out one disk of dough at a time, on a lightly floured work surface, to about 1/8 inch thick. Cut out shapes with cookie cutters, and carefully transfer to baking sheets.
Bake 8 to 10 minutes; rotating sheets halfway through. Transfer cookies to a wire rack to cool completely before decorating.
For the icing: Beat egg whites and lemon juice until foamy but not stiff. Sift in the powdered sugar and beat until well mixed. Transfer to a pastry bag and decorate the cookies as desired.