Festive & Decorated Gingerbread Cookies
For The Cookies:
For The Icing:
  1. Whisk together 2 1/4 cups of flour, ginger, cinnamon, nutmeg baking powder, baking soda and salt in a bowl till theyu2019re just mixed well.
  2. In another bowl beat the butter, sugar and date syrup, with a hand held mixer on medium speed, for a couple of minutes. Add the egg and beat for another minute.
  3. Now add the whisked flour and beat on low speed till it comes together. Lightly flour your hands and remove the dough from the bowl and divide it into 2 portions. Pat each portion into a ball and then flatten it into a small disc. It will be a bit sticky which is fine. Wrap both discs in plastic wrap and refrigerate for about 2 hours or even overnight like I did.
  4. Take the dough out, and leave it at room temperature if it seems hard. Let it soften until the dough can be shaped but is still cold. Once the dough warms up it will become very soft, sticky and difficult to manage or roll out.
  5. Very lightly flour your working surface and do not be tempted to add too much flour, as the cookies will become tough and chewy. Working with one portion at a time, roll it out to 1/8thu201d thickness and cut out shapes with cookie cutters.
  6. Place the shapes on lightly greased or parchment lined sheet and refrigerate for about 20 minutes. Then bake them at 180C (350F) for 8 to 10 minutes till the edges of the cookies start browning. Do not let the cookies became too dark.
  7. Let them cool completely on racks and store them in airtight containers till youu2019re ready to decorate them. These cookies are delicious even without the icing,
  8. Prepare the icing by mixing together icing sugar and enough lemon juice to make a thick, almost viscous icing. Make sure your icing sugar is sifted and has no lumps. Spoon the icing into a piping bag. Snip off a very small part of the tip and decorate the cookies as desired. Remember that this icing isnu2019t as hard as regular Royal icing, so if youu2019re planning to pack and mail them, you will need to be very careful.
Recipe Notes

This recipe makes about 35 to 40 cookies (2 1/4″ to 3” in size), depending on the size of cookie cutters used.