Gingerbread Cookies

1. Cream the butter and sugar together in a large bowl using a mixer on low power. Once they become fluffy, beat in your cane sugar syrup and egg.
2. Mix together flour, ginger, cinnamon, cloves, and baking soda in a separate bowl. Add the flour mixture to the butter mixture in small batches, beating in between additions so the spices are evenly distributed.
3. Divide the dough in half and create two small discs. Wrap each disk with plastic wrap and refrigerate for at least 2 hours so the dough will harden enough to be rolled.
4. Preheat the oven to 350 degrees. Remove one disc from the fridge and roll it out on a lightly floured surface to 1/4″ thick. Dip a cookie cutter in flour and cut out your cookies. You can re-roll your dough if necessary to make more cookies, just remember to brush off any excess flour before you roll it out. Place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes. Cool completely on a wire rack.

Royal Icing

1. Combine icing sugar and egg white in a large bowl using a mixer on low speed. Add a little less than 1/4 cup of water and mix icing on medium-high until the icing forms long ribbons on the surface of the bowl (8-10 minutes). Then reduce mixer to low speed and mix for one more minute to remove all the bubbles. If you’re adding food colouring, add it now.
2. To decorate cookies, either dip the cookies in the icing or pipe it on using a piping bag and a small piping tip. If you want a firmer icing for detail work, you can add less water or add more icing sugar when you’re ready to pipe it out.