9 cups all purpose flour

3/4 tsp. salt

2 1/4 tsp. baking soda

6 tsp. ground ginger

3 tsp. ground cinnamon

3/4 tsp. ground nutmeg

3/4 tsp. ground cloves

1 1/2 cups unsalted butter, room temperature

1 1/2 cup granulated sugar

3 large eggs, cracked into a bowl

2 cups dark molasses

Sift together flour, salt, baking soda, and spices in a large bowl and set aside. Using an electric hand mixer or a stand mixer with paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, then add molasses and beat until well combined. Gradually add flour mixture, beating until thoroughly incorporated.

Divide the dough into six equal balls, wrap in plastic wrap, and flatten into discs — this is very important so that the dough chills quickly. Place discs in refrigerator for 30 minutes.

Preheat oven to 350 F.

When dough is firm to touch, roll out on lightly floured work surface until 1/4 inch thick. Use a gingerbread cutter to cut cookies, and gently lift onto a prepared baking sheet (lined with parchment paper) — an offset spatula works best for this. (Dough may be re-rolled one time).

If you want to hang these gingerbread people on your Christmas tree, form a hole in the top using a straw or skewer before baking.

Make sure you space cookies at least 1 inch apart. If they are soft, place in refrigerator for a few minutes until firm (this will prevent spreading during baking).

Bake for 10-12 minutes, or until edges are just starting to darken.

Cool completely! Then decorate with royal icing, sanding sugar, etc.

Store in an airtight container, or hang for decoration. Makes 3 dozen, depending on size of cookie cutter.

Royal Icing

3 1/2 cup confectioners sugar

2 large egg whites

2 Tbsp. water, plus 1 Tbsp.. if needed depending on consistency

Gel food coloring

Combine confectioners sugar, egg white, and 1 Tbsp. water in a mixer and beat until smooth and “pourable.” You do not want to beat too much — you are not looking for “volume.” Add more water if needed.

If you are going to use more than one food coloring, divide this batch into separate bowls and add color a few drops at a time.

Use a piping back with a tiny plain tip, or make a bag out of parchment paper and cut desired size from tip.

Royal icing can be used as a decoration on its own or as “glue” for sanding sugars, dragees, currants, nuts, etc.