Cookie dough

Cup of Yum
1. Add the brown sugar, syrup and water into a saucepan.
2. Bring to a boil and immediately remove the pot from the heat.
3. Place the butter in the bowl of a stand mixer and add the spices.
4. Pour the hot sweet mixture over it and stir until the butter melts. Let cool for 15 minutes at room temperature.
5. Combine the sifted flour and baking soda and add over the mixture in the bowl of the stand mixer.
6. Using the flat beater, mix everything very quickly until a soft dough forms.
7. Wrap the dough in plastic wrap and let it rest in the refrigerator between 24 and 48 hours.
8. Preheat the convection oven to 400 F (200°C).
9. Divide the dough into 3 equal pieces.
10. Start by working a piece of dough and place the other two in the refrigerator during this time.
11. On a floured work surface, roll out the dough thinly and form the pepparkakor using cutters in the shape of a heart, star, tree, snowman, or others.
12. Place cookies on a baking sheet lined with parchment paper, bake for 4 to 6 minutes or until light brown.
13. Watch the baking closely because pepparkakor tend to burn quickly.
14. Repeat the operation until all the dough set aside in the refrigerator is used up.
15. Place the pepparkakor on a cooling rack and allow them to cool completely.

Royal icing

1. Beat the egg white in a bowl.
2. Add the icing sugar and vinegar and beat until the mixture is neither too runny nor too thick.
3. Add a little vinegar or lemon juice if the mixture is too thick or on the contrary, add a little icing sugar if the mixture is too liquid.

Decor

1. Pour the icing into a piping bag fitted with a tip and decorate the cookies.
2. Carefully place each cookie on a cooling rack and allow the frosting to set in the open air for at least 2 hours.