The best gingerbread cookies

Ingredients:

Cookie

• 3.5 cups premium flour + extra for dusting
• 1 tbsp. ground ginger
• 2 tsp ground cinnamon
• 1 teaspoon of baking soda
• 1 teaspoon fine salt
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 6 tablespoons unsalted butter, melted
• 1 tbsp. melted shortening
• 2/3 cup light brown sugar
• 3/4 cup molasses
• 1 large egg

Royal icing

• 450 g (3.5 cups) powdered sugar
• 2 tbsp. dry egg yolk
• Food coloring

Preparation:

1. Cookie:
   
   In a large bowl, combine the flour, ginger, cinnamon, baking soda, salt, allspice, and cloves. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, shortening, brown sugar, and molasses. Stir in the egg. Gradually fold in the dry ingredients in four additions, mixing until fully incorporated after each addition.
2. Divide the dough in half, wrap each piece in plastic wrap and flatten to a thickness of 1 cm. Refrigerate for 2 hours.
3. Preheat oven to 175°C.
4. On a lightly floured work surface, roll out one piece of dough to a thickness of 0.5 cm, dusting with flour as needed. Cut out cookies of your desired shape, 8-12 cm in size. Shake off any excess flour and refrigerate the dough on a baking sheet for 15 minutes. Repeat with the second piece of dough.
5. Bake the cookies until golden brown around the edges, 12-15 minutes. Transfer to a wire rack and let cool completely.
6. Royal icing:
   
   In the bowl of a stand mixer fitted with a paddle attachment, combine the powdered sugar and dry egg whites. Whisk with 6 tablespoons of water until smooth and stiff, glossy peaks form, adding 1 tablespoon of water at a time. Add food coloring, if desired. Fill piping bags fitted with tips with the icing. Decorate the gingerbread cookies.