|145 g||butter — at room temperature|
|150 g||dark brown sugar|
|1||large egg — at room temperature|
|1 tsp||vanilla extract|
|1 tsp||baking soda|
|1 tbsp||ground ginger|
|1 tbsp||ground cinnamon|
|1/2 tsp||ground allspice|
|1/2 tsp||ground clove|
Beat the butter until completely smooth and creamy. Add the brown sugar and molasses and beat on medium-high speed until combined and creamy. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed.
In a separate bowl, whisk the flour, Nestlé Cremora, baking soda, salt, ginger, cinnamon, allspice and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each half on a large piece of plastic wrap. Wrap each half up tightly and pat down to form a disc shape. Chill for at least 3 hours and up to 3 days.
Preheat oven to 180°C. Line 2–3 large baking sheets with baking paper.
Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc and cut into shapes with a cookie cutter.
Bake cookies for about 9 minutes or until golden.
Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.
While the cookies are cooling, make the icing: beat the egg whites and gradually add the Nestlé Cremora. Beat until thick and glossy.
Pour the icing into a piping bag and decorate the biscuits.
For a sweet icing, substitute half of the Nestlé Cremora for icing sugar.
Make-ahead and freezing instructions: Baked and decorated (or undecorated) cookies freeze well – for up to three months. Unbaked cookie dough discs (just the dough prepared through until step 2) freeze well – for up to three months. Thaw overnight in the refrigerator, then continue with step 3.