Classic Gingerbread Cookies

1. Prepare the Molasses Mixture

In a small saucepan, gently warm the light brown sugar, molasses, and vegetable shortening over medium-low heat until they melt into a smooth consistency. Set aside to cool to room temperature.

2. Dissolve Baking Soda

Whisk the baking soda with cold water and set aside.

3. Combine Wet Ingredients and Spices

Blend the baking soda mixture into the cooled molasses mixture. Add the lightly beaten egg, salt, baking powder, ground ginger, cinnamon, and cloves, stirring until well combined.

4. Add Flour

Gradually mix in the all-purpose flour until a pliable dough forms. If the dough is sticky, add a little more flour.

5. Chill the Dough

Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 2 hours or overnight.

6. Preheat Oven and Prepare Baking Sheets

Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.

7. Roll and Cut Cookies

Roll out the chilled dough to 1/4-inch thickness on a floured surface and use cookie cutters to create shapes. Place the cookies on the prepared baking sheets.

8. Bake

Bake the cookies for about 10 minutes, until they are set and the tops change from shiny to matte.

9. Cool and Decorate

Allow the cookies to cool on a rack before decorating with royal icing and cinnamon candies as desired.