Gingerbread Cookies with Icing

• 115g unsalted butter, at room temperature
• 100g dark sugar (Brown sugar)
• 1 medium egg
• 1-2 vanilla pods or vanilla extract
• 60g molasses
• 280g all-purpose flour
• 30g corn flour
• 1 teaspoon baking soda
• 1 tablespoon spice mix for cookies (Speculoos Spice Mix)
• 1 pinch of salt

For the Icing

• 1 egg white
• 250g powdered sugar
• 1 teaspoon (5ml) vinegar or lemon juice

For Decoration

• various chocolate decorations

For the Cookies:

1. Beat the butter with the sugar and add the egg with the vanilla. Add the molasses. Combine all the dry ingredients and gradually add them to our mixture just until they come together. Finish kneading by hand to get a nice dough.
2. Place in the refrigerator for 3-4 hours or from the day before.
3. Roll out our dough with a rolling pin and cut into the shapes you want. Bake in a preheated oven at 175°C for about 10-12 minutes, depending on the oven and the size of the cookies.

For the Icing:

4. Beat all ingredients in the mixer to create a smooth and relatively thick paste.
5. Combine and decorate the cookies with the icing.
6. Add various chocolate decorations.