Gingerbread Cookies

This is the first time I've made gingerbread cookies. I thought they would be easier than sugar cookies to decorate with my toddler, simply because just using icing is fine. It's hard to find a good substitute for all the junky decorating supplies (dyes, corn syrup, etc.). The listed frosting recipe makes enough to decorate the cookies sparsely, like in my photo. If you wanted to cover each cookie, you may need to double the frosting recipe.

Gingerbread Cookies
from Dishing Up the Dirt

1/2 c. butter
1/2 c. sugar
1/2 c. molasses (blackstrap is fine)
1 1/2 tsp. vinegar (white or apple cider)
3 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1 egg, lightly beaten

Combine butter, sugar, molasses, and vinegar in a saucepan. Bring to a boil then turn off the heat and let cool. After cooling transfer to a large mixing bowl.
Sift together all the dry ingredients.
Stir egg into cooled molasses mixture. Gradually stir in the dry ingredients until the dough comes together.
Flatten dough out wrapped in plastic wrap and chill in the fridge for about 1-2 hours.
Roll out the dough over a lightly floured surface until about 1/4 inch thickness. Cut into desired shapes and place on a prepared baking sheet. Re-roll unused dough to make more cookies. Bake in a preheated 375 oven for 8 minutes.
Transfer to a cooling rack. Once cool, frost and decorate as desired.

Royal Icing
1 egg white
1/2 tsp. vanilla extract
1 1/2 c. confectioner's (powdered) sugar, sifted

With a hand mixer, beat the egg white with the extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes till stiff and glossy. Add food coloring, if desired, and transfer to a pastry bag to pipe onto cookies.