Instructions

Cookies:

1. Set a small glass mixing bowl over a small saucepan of simmering water and place the molasses, sugars, ginger, and cinnamon in the mixing bowl. Stir until the sugars are completely dissolved. Stir in the baking soda. When the mixture bubbles up, remove the glass bowl from the heat.
2. Place the butter in the bowl of a stand mixer. Add the hot molasses mixture and mix on medium-low speed until butter is melted. Let mixture cool to about 90 degrees, then beat in the egg. Gradually add the flours 1 cup at a time and mix until just combined. Gather dough into a disk and cover with plastic wrap. Chill dough for 30 minutes.
3. Preheat the oven to 325. Line baking sheets with silicone mats or parchment paper.
4. Place dough on a well-floured surface and roll out until dough is 1/4-inch thick. Cut into desired shapes and place cookies on baking sheets. Chill cookies in the refrigerator for 15 minutes. Bake cookies for about 15 minutes, until tops of cookies appear dry. (Do not over bake or cookies will not be soft.) Cool on racks and decorate with royal icing. (I used a Wilton #2 tip for decorating.)

Royal Icing:

1. Beat all ingredients together until icing forms peaks and starts to appear matte, about 7-10 minutes in a stand mixer. If necessary, add additional water a couple drops at a time to thin.