Gingerbread Cookies

Yield: about 4 dozen cookies

6 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon ground ginger
1 tablespoon cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon nutmeg
1 teaspoon sea salt
1 cup butter, softened
1 cup packed brown sugar
2 eggs
1 cup molasses

1. Whisk together flour, baking soda, baking powder, spices and salt in a large bowl and set aside.
2. Beat butter and brown sugar together in a large bowl until fluffy. Stir in eggs and molasses. Add flour mixture, mixing until just combined.
3. Divide dough into thirds and wrap dough balls in plastic. Refrigerate until firm, one hour or up to two days.
4. Preheat oven to 350°F. Roll out dough to about 1/4 inch thick on a lightly floured work surface. Cut into shapes of your choice using cookie cutters. Lay on baking sheets lined with parchment paper.
5. Bake until crisp but not darkened, about 12-13 minutes. Let cool completely on sheets or on a wire rack.
6. Decorate with icing if desired.

Decorative Royal Icing

2 pounds powdered sugar, sifted
1/3 cup whole milk, plus more if needed for thinning
2 whole egg whites

To make the icing, beat the powdered sugar, milk, and egg whites until thick but thin enough to be piped. Transfer to a piping bag fitted with a fine tip, or a squirt bottle, or a DIY Piping bag: Pour into a plastic bag and cut off the tip of one corner.