Steps

• To prepare the Gingerbread cookies, we must start by making the shortcrust pastry, spiced.

  In a food processor, put the flour and all the spices: ground cloves, ground cinnamon, grated nutmeg, and ground ginger. Add also 1/4 teaspoon of baking soda or granulated sugar

  

• Then add a pinch of salt, honey, and cold butter from the fridge cut into cubes.

  

• Blend the mixture for 10 seconds, then another 10, and so on until it looks sandy. Do not knead all at once but in the times described above, to prevent the butter from warming up.

  

• At this point, put the mixture on a board or in a bowl, make a hole in the middle and add the egg in the center.
  With a fork or a whisk, beat the egg in the center and slowly incorporate the floury mixture from the edges, until you knead everything quickly by hand.

  

• until you knead everything quickly by hand.

  

• Form a loaf, cover it with plastic wrap, and transfer it to the fridge for half an hour

  

• After the time has passed, with a rolling pin, roll out the dough on a floured board to about 8 mm thick.

  

• Now choose the cookie cutters you will use and let’s move on to the most beautiful part: creating the cookies.
  Little men, reindeers, trees, stockings, or stars, the more, the merrier, everything is allowed.

• If you want to use the cookies to decorate the tree, you need to make a hole right now to later pass the ribbons to hang them.
  Once the shapes are created, transfer the cookies onto a baking sheet with parchment paper underneath.

  

• Bake the Gingerbread Cookies in a static preheated oven at 338°F for about 15 minutes.
  At the end of cooking, take the cookies out of the oven and let them cool completely on a wire rack.

  

• Pour the egg whites into a bowl, start whisking with electric whisks at medium speed and incorporate the powdered sugar one tablespoon at a time. Do not add a new spoon if the previous one has not been incorporated into the egg white.
  

  

• Once you have obtained the right consistency, stop the whisks.
  .

  

• Now transfer the mixture into a piping bag with a very small hole, and

  

• decorate the cookies to your liking, just with the icing maybe colored with food coloring, or

  

• enriching them if you want with colored sprinkles as my Marisol did, yes, these were decorated by my niece alone.

  

• Put in the bowl the egg, sugar, butter, flour, ginger, and spices 20 sec./speed 5.

  

• Transfer the dough onto the work surface, and compact it with your hands and wrap it in plastic wrap. Place in the refrigerator for about 20 minutes. In the meantime, wash and dry the bowl.

  

• Preheat the oven to 356°F. Line the baking sheet with parchment paper and set aside.
  Retrieve the dough and, on the well-floured work surface, roll it out with a rolling pin, to a thickness of 8 mm

  

• Create the shapes, and transfer the cookies onto a baking sheet with parchment paper

  

• Bake the cookies in a static preheated oven at 338°F for about 15 minutes.
  At the end of cooking, take the cookies out of the oven and let them cool completely on a wire rack.

• Put the sugar in the bowl and powder: 20 sec./speed 10. Gather at the bottom with the spatula.
  Add the egg white, mix: 4 min./speed 6.
  Once you have obtained the right consistency, stop the whisks.
  

  

• Now transfer the mixture into a piping bag with a very small hole, and decorate the cookies to your liking, enriching them if you want with colored sprinkles.