1. For the cookies:

2. Put the flour, spices (cinnamon, ginger, nutmeg and cloves), baking soda and baking powder in the bowl, mix: 20 sec. speed. 4 and set aside.

3. In the empty bowl, add the butter and sugar, whisk (without butterfly): 2 min. speed 3.

4. Add the egg and molasses (or honey), mix: 1 min. vel. 4.

5. Add the flour with the spices set aside and mix: 30 sec. speed 5 (it should be a soft but workable dough)

6. Work the dough briefly with your hands, compacting it.

7. Divide the dough in two and form two discs, wrap them in plastic wrap and refrigerate for at least 2 hours.

8. Take one disc at a time and roll it out with the help of a rolling pin on lightly floured baking paper to a thickness of about 4 mm.

9. Cut the cookies with molds of the shape you prefer.

10. Once the cookies are formed, place them on a baking sheet lined with parchment paper (if you prepare cookies to hang on the tree, remember to make a small hole on top of each cookie)

11. Bake in a preheated oven at 180°C for about 8-10 minutes, the edges should be slightly golden, if you need it for the tree to cook about 11-12 minutes.

For decoration:

1. Allow the cookies to cool completely before proceeding with the decoration.

2. Place the butterfly in the bowl and add the egg white, icing sugar and lemon, whisk: 3 min. speed 4.

3. Transfer the icing obtained into a pastry bag with a small spout and decorate the cookies as you prefer.

4. Wait for the gingerbread cookies to dry completely and serve... Buon appetito!