Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 2 tsp (5g) ground ginger
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (1g) ground cloves
  • ¼ tsp (1g) salt
  • ½ cup (115g) unsalted butter, softened
  • ½ cup (170g) honey
  • ½ cup (160g) molasses (unsulphured)
  • 1 large (50g) egg, room temperature
  • 2 cups (240g) powdered sugar, sifted
  • 2 tbsp (30ml) meringue powder
  • 4 tbsp (60ml) warm water
  • 1 tsp (5ml) lemon juice
  • Gel food coloring

Instructions:

  1. In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
  2. In a large bowl, beat the softened unsalted butter with honey and molasses until the mixture is smooth and glossy.
  3. Beat in the room temperature egg until fully incorporated.
  4. Gradually fold the dry ingredients into the wet base and mix until a stiff, mahogany-colored dough forms.
  5. Wrap the dough in plastic wrap and refrigerate for 30 minutes to stabilize fats and maintain heart shape.
  6. Preheat oven to 350°F (175°C). On a floured surface, roll the dough to ¼ inch (6mm) thickness.
  7. Press the heart-shaped cookie cutter firmly into the dough and transfer cookies to baking sheets lined with parchment paper.
  8. Bake for 15 minutes or until firm, then allow to cool completely.
  9. Prepare royal icing by mixing powdered sugar, meringue powder, warm water, and lemon juice until smooth; divide and add gel food coloring.
  10. Pipe decorations and inscriptions onto the cooled cookies using piping bags with small round tips.