These cookies made my entire house smell amazing both at the prep and baking stages and they are delicious.
They are definitely going to be my go-to gingerbread cookies from now on. I used the brown sugar because I like a chewier cookie and I rolled them out between waxed paper so that they wouldn’t get too heavy with added flour. They are incredibly light. When I make them again I need to remember to separate and flatten the dough disks more before refrigerating because rolling them out was an ordeal.
I decorated them with this super easy royal icing recipe but used orange juice in place of water. Orange zest and flavour is very important to me in a gingerbread cookie. These ones were the kid’s special cookies to decorate with icing tubes and tons of sprinkles and coloured sugar. More is more with those two.