Cowboy Boot Gingerbread Cookies

1Using a stand mixer with the paddle attachment, cream the butter and brown sugar until fluffy. Beat in the egg and molasses, scraping down the sides of the bowl.

2In a separate bowl, whisk; flour, baking soda, baking powder, salt, and spices. Mix the dry ingredients into the wet ingredients gradually until dough forms.

3Divide the dough into two even, flat discs, wrap in plastic, and chill for at least 1 hour. Pre-heat your oven to 350°F (175°C) and line two baking trays with parchment paper. Set aside.

4Roll the gingerbread dough on a lightly floured surface to ¼-inch thick. Cut into shapes using a cowboy boot shaped cookie cutter. Gently transfer the cookies using a spatula to parchment-lined baking sheets.

5Bake the cookies in a pre-heated oven for 8–10 minutes. Baking them longer for crisp cookies or shorter for chewy cookies, depending on your preference. Transfer the baked gingerbread cookies to a wire rack and let cool completely before decorating.

6While the cookies are cooling, prepare the royal icing. Using a stand mixer with the whisk attachment. Whisk the egg whites with lemon juice until foamy. Add the sifted icing sugar gradually, beating on low speed. Beat 5–7 minutes at medium high speed, until glossy peaks form. If icing is too stiff, add a small amount of water to adjust the consistency. Keep covered with plastic wrap touching the surface when not in use.

7Transfer the prepared royal icing to a piping bag with a small plain tip, and pipe desired designs onto your cowboy boot gingerbread cookies. Let sit at room temperature until the royal icing has set. Store at room temperature in an airtight container. Enjoy.