Chewbacca Gingerbread Cookies

To make the dough:

1. In a medium bowl whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2. In a bowl of your stand mixer fitted with the paddle attachment, beat butter, brown sugar, and egg on medium speed until well combined.
3. Add your molasses and vanilla.
4. Gradually stir in dry ingredients until blended.
5. Gather dough with your hands into a ball.
6. Divide dough in half.
7. Wrap each half in plastic.
8. Refrigerate for a minimum of 4 hours and up to 4 days.
9. Let dough come to room temperature before using.

To roll and bake:

1. When ready to bake, preheat oven to 375 degrees F.
2. Line your baking sheets with parchment paper.
3. Lightly sprinkle cutting board with flour and roll your dough out to 1/4 inch thick
4. Cut out shapes with cookie cutter.
5. Remove excess dough from around the cookies and transfer to cookie sheet
6. Bake 1 sheet at a time for 7-9 minutes.
7. Let cookies cool on baking sheet until they are completely cool.

For icing:

1. Using a standing mixer, combine egg whites, cream of tarter, and powder sugar and mix on medium speed until stiff peaks form about 7 minutes
2. Split the icing into 2 bowls,
3. Add a few drops of Brown into one bowl and mix until combined. Add in a few more drops and mix until you get to the shade that you like
4. Using only a few drops of black, mix until you get a light grey shade.
5. Scoop icing into their own bags.
6. Using the brown icing, pipe a belt from the top of his left shoulder down to the bottom of his right shoulder.
7. Fill it in and let sit for a few minutes
8. Using the grey icing, pipe squares on the belt
9. Using the brown icing, pipe a line down the center
10. Using the grey icing, pipe small dots in the space between the squares
11. Let dry for an hour before enjoying.