Gingerbread cookies

Ingredients:

• 2 and 3/4 cups of premium flour, plus extra for working with the dough
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 220 g unsalted butter at room temperature
• 0.5 cup dark brown sugar
• 1 tbsp molasses
• 0.5 cup + 1 tablespoon powdered sugar
• 1 tbsp. freshly squeezed lemon juice

Preparation:

1. Position racks in the upper and lower thirds of the oven and preheat the oven to 350°F (175°C). Spray 2 baking sheets with cooking spray.
2. In a medium bowl, whisk together the flour, ginger, and salt. In a large bowl, beat the butter, brown sugar, and molasses with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low and gradually beat in the flour mixture until fully incorporated.
3. On a lightly floured surface, roll out the dough to a thickness of 0.5 cm. Cut out 7 cm shapes; place them 2.5 cm apart on the prepared baking sheets. Gather up the dough scraps, roll them out, and cut out more shapes. Bake, rotating the baking sheets halfway through, until the cookies are golden brown around the edges, 14 to 16 minutes. Let them cool completely on the baking sheets.
4. In a small bowl, mix powdered sugar and lemon juice until smooth and thick. Transfer the icing to a small zip-lock bag. Snip off a small corner and decorate the cookies. Let the icing set for 15 minutes.