• Note: This recipe requires 3 hours of chilling time for the dough, so be sure to plan ahead!
• Mix Dry Ingredients: In a medium-size bowl, whisk together the flour, ginger, cinnamon, cloves, and baking powder until well combined. Set aside.
• Cream Butter and Sugar: In a stand mixer with the paddle attachment or a large mixing bowl using an electric hand mixer, add the softened butter and sugar and beat on medium-high speed for 1 minute until light and fluffy.
• Add Wet Ingredients: Add egg and beat for 15 seconds until combined. Pour in the molasses, maple syrup, and vinegar and beat until well combined.
• Incorporate Flour: Add half of the dry flour mixture to the wet ingredients, beating until just combined. Add the remaining flour and beat on low speed until a soft dough forms.
• Form Dough and Chill: Bring the dough together to form a thick disc and cover in plastic wrap. Refrigerate for 3 hours or overnight.
• Preheat Oven: Preheat oven to 356ºF (180ºC) fan-forced. Line a large baking sheet with parchment paper and set aside.
• Roll and Cut Dough: Remove dough from the fridge. Roll out on a lightly floured surface to 3-4mm thickness. Cut into shapes using your choice of cookie cutters, re-rolling dough scraps as needed.
• Chill Cut Cookies: Place cut cookies on the lined baking sheet and refrigerate for 15 minutes before baking.
• Bake Cookies: Bake cookies for 8-10 minutes, until edges are lightly golden and the middles are set. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Royal Icing

• Prepare Icing: In a bowl, sift the powdered sugar and add the egg white, and lemon juice. Whisk until smooth and lump free.
• Prepare Piping Bag: Fill a piping bag fitted with a small round piping nozzle with the royal icing.
• Outline Cookies: For clean edges, start by piping an outline along the edges of each cookie. Let this outline set slightly to create a border that keeps the icing in place.
• Flood Cookies: Once the outline has dried, flood the center of each cookie by piping icing within the outline. Use a toothpick or small tool to spread the icing evenly and fill any gaps, creating a smooth surface.
• Decorate as Desired: Get creative! Add additional details or designs over the base layer once it’s dry, if desired. Allow the icing to dry completely before serving or stacking the cookies.