• Start by milling your soft white wheat berries.
• In your stand mixer fit with a roller or similar attachment, add the room temperature butter and cream until smooth. Add the brown sugar and mix for another 1 to 2 minutes until well combined
• Crack one egg and additional egg yolk into the mixture. Mix just until combined.
• Add molasses and vanilla extract to the mixer. Scrabe down the sides of the bowl and beater as needed.
• In a large mixing bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt together until well combined.
• Add half of the dry ingredients and mix on low speed, then mix in the remaining half of the dry ingredients just until combined.
• IF YOU ARE MAKING GINGERSNAPS, SKIP TO THOSE INSTRUCTIONS BELOW
• Divide dough between 2 pieces of floured parchment paper. Sprinkle additional flour on top and top with another piece of parchment paper. Roll out dough until 1/4-1/2" thick depending on your preference. Place the dough on a sheet pan in the refrigerator to chill for at least 2 hours.
• Preheat oven to 350 ℉ and line 2-3 sheet pans with parchment.
• Remove dough from the fridge and peel back the top piece of parchment paper. Cut into desired shapes. Place cut out cookies on a parchment lined sheet pan.
• Roll out dough scraps after cutting out the first shapes and cut shapes out of the remaining dough. Place these in the refrigerator for 20 minutes to chill again.
• Bake for 4 minutes, rotate and bake for 5 more minutes. You can increase the time up to 12 total minutes for a crispier cookie. I prefer mine crispy around the edge but soft and chewy in the center.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Allow to cool completely before decorating.
• Make your icing while they cool.

Royal Icing

• Start by separating three eggs and place only the whites into a bowl of a stand mixer fitted with the whisk attachment.
• Add vanilla extract and whisk just until the whites are fluffy.
• Slowly add 4 cups of sifted powdered sugar to the egg whites, 1/4 cup at a time. Scrape down the sides as needed.
• Increase the speed once all the sugar has been added. Whisk on medium high speed for 3-5 minutes until soft peaks have formed.
• The icing at the phase will be thick and should be used to outline cookies are create designs that do not need to fill in or smooth out. When you are ready to "flood" in a design, you will want to add water to thin out the icing.
• Divide icing into small bowls and color as desired based on the designs you will create!

Gingersnap Cookies

• If you prefer a Gingersnap cookie, after your dough is mixed, take a 2 Tbsp scoop and scoop dough.
• I like a small cookie, so I cut this dough ball in half.
• Roll in granulated sugar.
• Refrigerate for 1 hour. Place on sheet pan 2-3" apart.
• Bake at 350℉ for 6 minutes. Rotating after 3 minutes.