GingerBread Cookies is one of our favorites. The combination of ginger, allspice, cloves and cinnamon makes a cookie that is as fragrant as it. From Tina Conception Diaz ABS-CBN food entairtainment. Nice 

Ingredients

Makes 8 to 10 gingerbreads

3 2/3 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

2 teaspoons ground ginger

1 cup butter, softened

3/4 cup brown sugar, packed

legg

1/2 cup dark vanilla syrup or

molasses

Royal icing

3 1/2 cups powdered sugar, sifted

3 egg whites

food colors, for tinting

Method 

Preheat oven to 325° F. In a medium size bowl, combine flour, baking soda, salt, cinnamon and ginger.

Whisk well with a wire whip. Set aside. In a mixing bowl, cream butter and sugar on medium speed. Add egg and vanilla syrup or molasses and continue beating until well incorporated. 

Add flour mixture and mix on low speed just until combined. Gather dough into a ball. Divide into two, flattening each ball into disks. Wrap in plastic wrap and chill for 30 minutes or until firm.

Using a floured rolling pin, roll dough on floured surface to 1/4-inch thickness. Lift dough once ¡n a while and rotate to keep it from sticking to the surface.

Dust surface and rolling pin with flour as needed or when dough starts to stick. Dip coolde cutterse in flour and use to cut cookie shapes. Reroll scraps of dough unl ah dough is used up. To keep from stretching the cut out dough, use a pancake tuner to transfer the dough onto an ungreased cookie sheet.

Bake in preheated oven for 10 to 12 minutes. Using a pancake turner, carefully transfer cookies to a flat surface and cool.

While cookies are cooling work on the frosting by placing powdered sugar in a mixing bovA. Add egg whites and beat at medium speed until soft and fluffy. Tint icing using desired colors.

Place frosting in icing bag with desired decorating tip and decorate baked cookies. Let frosting dry for several hours before handling cookies.