Lebkuchen/Gingerbread

Honestly, it's a little of both. If soft-baked, more like the German version, but without the dried fruits. If baked a little longer, has the structure of gingerbread.

DRYs:

• 3 c All-purpose flour

• 1-1/4 tsp ground nutmeg

• 1-1/4 tsp ground cinnamon

• 1-1/4 tsp ground ginger*

• 1/2 tsp ground clove

• 1/2 tsp ground allspice

• 1/4 tsp baking soda

WETs:

• 3/4 c brown sugar, lightly packed

• 1/2 c honey

• 1/2 c molasses or sorghum

• 1 egg

Beat wets together until smooth. Combine drys in separate bowl and mix into wets. Once combined, shape and cover dough. Chill overnight, or for at least 3 hours.

Preheat oven to 400F & line cookie sheets with parchment.

Roll dough to 1/4" thick, cut shapes.

Space about an inch apart, bake 10-12 minutes for soft & chewy (also depends on the size of the cookie you've made), about 2 minutes more and they'll get crisper when they cool (you'll see the edges brown a little at this stage).

Cool before icing.

ROYAL ICING:

• 3 egg whites

• 1 pound confectioner's sugar

• 1 tsp vanilla extract

• (optional) food coloring

Beat eggwhites on medium-low until frothy but liquid.

Add vanilla. Add powdered sugar slowly. Once incorporated, turn speed to medium-high until stiff peaks form. If necessary, can be thinned with a couple drops to a teaspoon of water, but do this AFTER adding color.

I personally like to outline and flood with plain white icing and use a toothpick or very fine brush to "paint" with food coloring (a drop goes a long way!).