COOKIE DOUGH

1. In the bowl of  a stand mixer, cream butter and sugar until fully combined. Add eggs, molasses and vanilla. Beat until combined. Add cornstarch, salt and spices. Blend well. Add flour. Mix until fully incorporated.
2. Divide dough in half. Shape into two disks. Wrap each disk in waxed paper or plastic wrap. Chill dough in the freezer for 15 to 20 minutes, or refrigerate for 1 to 2 hours.
3. Remove the 2 disks of dough from freezer. Place 1 disk in the refrigerator. Preheat oven to 350° F. Line 3 cookie sheets with parchment paper or silicone baking mats.
4. Working with the first disk, roll out dough to a thickness of just under 1/4 inch. Cut out cookies with a 5-inch gingerbread man cookie cutter. Place cookies on lined baking sheets. If at any time the dough becomes too soft to handle, wrap it in plastic and stick it back in the freezer for 10 minutes. Remove second disk from refrigerator. Repeat rolling and cookie cutting process.
5. Bake for 10-12 minutes. Cookies are done when edges are dry to the touch and centers are a bit softer. Allow gingerbread men to cool on the baking tray for 6-8 minutes. Transfer to cooling racks. Once completely cooled, decorate gingerbread cookies with royal icing.

ROYAL ICING

While the cookies are baking and cooling, prep the royal icing! This recipe makes enough icing to decorate a double batch of cookies.

1. In the bowl of a stand mixer, beat egg whites and vanilla until frothy.
2. Add powdered sugar. Beat on low speed until mixture is shiny. Beat on high speed for 6-7 minutes, or until icing is stiff and glossy.
3. Transfer royal icing to a pastry bag fitted with a small round decorating tip. I use a Wilton #3 for decorating gingerbread man cookies.