Gingerbread Cookies with Icing

Yield: about 4 dozen cookies

3¾   cups unbleached, all-purpose flour
1      teaspoon baking powder
½     teaspoon baking soda
½     teaspoon fine sea salt
1½   teaspoons ground cinnamon
1      teaspoon ground ginger
¾     teaspoon ground cloves
16   tablespoons (2 sticks) unsalted butter,
        room temperature
1     cup packed light brown sugar
1     cup molasses (not blackstrap)
1     large egg, room temperature
Royal Icing:
4    cups confectioners’ sugar, sifted
1    large egg white, slightly beaten
2    tablespoons whole milk
1    teaspoon fresh lemon juice

Nutritional information per serving (1 cookie with 1 teaspoon icing):
Calories 114 (29% from fat) • carb. 19g • pro. 1g • fat 4g • sat. fat 2g • chol. 14mg • sod. 49mg • calc. 16mg • fiber 0g

1. Insert the chopping blade into the work bowl of the food processor. Add the flour, baking powder, baking soda, salt, and spices. Process on Low to sift, about 30 seconds. Remove and reserve in a separate mixing bowl.
2. Put the butter, sugar, and molasses into the work bowl, still fitted with the chopping blade. Process on Low until very creamy, stopping to scrape down as necessary. While running on Mix, add the egg through the feed tube. Process until combined. Scrape down the sides.
3. Add the dry ingredients and process on Mix until just combined.
4. Remove dough and knead a few times by hand, to be sure all the ingredients are evenly incorporated. Wrap well and chill until firm, about 2 hours. This dough can also be chilled for up to 3 days, or frozen for one month.
5. After the dough has been sufficiently chilled, roll on a lightly floured surface and cut out into desired shapes. Transfer the cutouts to parchment-lined baking sheets and chill.
6. While cookies are chilling, preheat oven to 350°F with the rack in the middle position. Once preheated, bake cookies until set at the edges but not dark brown, about 10 minutes. Cool completely before decorating.
7. While the cookies are cooling, prepare the Royal Icing. Clean the work bowl and the chopping blade.
Reinsert the chopping blade into the work bowl and add all the icing ingredients. Process on Low until smooth. Add more milk or confectioners’ sugar to achieve the correct consistency (icing should be thin, but be able to hold its shape when piped).
8. When cookies are cool, decorate as desired with the Royal Icing.