Instructions:
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Cut the butter into cubes and leave it at room temperature to soften.
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Place the butter, brown sugar, and egg in a bowl and mix with an electric mixer for 2-3 minutes.
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Add the flour, baking soda, cocoa powder, and spices. Mix everything well with the mixer, then knead with your hands until you have a smooth dough.
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Form the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
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Roll out the dough with a rolling pin until it's 5 mm (1/4 inch) thick.
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Cut out cookies using cookie cutters and place them on a baking sheet lined with parchment paper.
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Bake the cookies in the preheated oven at 180°C (350°F) for 8-10 minutes (7-9 minutes in a ventilated oven), checking them occasionally.
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To make the icing, beat all the ingredients until the mixture is thick but still spreadable.
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Once the cookies are cool, you can decorate them with the icing using a piping bag or a brush, or any other way you prefer.
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Allow the icing to dry for at least 5 hours.
For any questions or suggestions, you can write to me on Instagram by following this link:
Gingerbread cookies.
Happy holidays!
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