Gingerbread Cookies Recipe

1. In a large mixing bowl, beat the butter, sugar and applesauce until smooth.

2. Add the egg and molasses, mix well.

3. In another large bowl, combine flour, baking soda and spices.

4. Add to sugar and molasses mixture, stirring well.

5. Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.

6. Preheat oven to 350 degrees F.

7. Generously dust the surface of working area with flour before rolling out the dough.

8. Work with one ball of dough at a time, while keeping the other refrigerated.

9. Roll the dough out to ¼ or ⅛ -inch thickness, sprinkle a little flour on top of the dough if it’s a little sticky.

10. Cut the gingerbread with a cookie cutter shape of choice.

11. Place cookies 1 or 2 inches apart on a silpat-lined baking sheet.

12. Bake for 10 to 12 minutes.

For Icing

1. Mix the egg whites with lemon juice.

2. Combine with powdered sugar, mixing well. If the icing is too thin, add more powdered sugar, if it’s too thick add a drop of lemon juice.

3. Add to a piping bag to decorate cookies when cookies are cooled.