Molasses gingerbread cookies with icing

Directions

1. In a saucepan, combine the molasses, brown and white sugar, ginger, and cinnamon. Heat over medium heat. ⏱ ≈ 10 min
2. Once the sugar has melted, add the bicarbonate of soda. ≈ 3 min
3. Continue to cook over medium heat until small bubbles appear. ≈ 3 min
4. In a large bowl, combine the melted butter and the syrup. ≈ 4 min
5. Stir until the butter is melted. ≈ 4 min
6. Gently fold in the egg. ≈ 4 min
7. For the electric hand mixer, add 1 cup of flour to form a dough. ≈ 3 min
8. Preheat the oven to 163 °C (325 °F). ⏱ ≈ 10 min
9. Line the frying pans with parchment paper. ≈ 3 min
10. Grease the work surface and roll out the dough to a thickness of 6 mm. ≈ 4 min
11. Use cookie cutters to cut out the desired shapes from the dough. ≈ 8 min
12. Place them on the plates covered with paper. ≈ 3 min
13. Bake for 15 to 20 minutes, or until the cookies are firm. ⏱ 20 min
14. Let them rest on the baking sheet for 3 minutes, then transfer the cookies to a wire rack to cool completely. ⏱ 3 min
15. For the glaze, mix the sugar, egg whites, and lemon extract. ≈ 4 min
16. Whisk until the icing thickens, then decorate the cooled biscuits. ⏱ ≈ 20 min