• Cream together butter, sugar, and molasses. Add the egg and extra yolk and stir well until incorporated.
• In a separate bowl, mix together the flour, gingerbread spices, and salt. Add these to the other mixture, mixing well.
• This dough is quite sticky because of the molasses. Divide the dough into 2 parts, make sheets and wrap in foil. The sheets will cool faster in the refrigerator, so you can get to work sooner. Let the dough rest for at least four hours before making cookies.
• Roll out the dough on a flour dusted working surface to a thickness of up to 5 mm. Cut out your cookies and place on a baking sheet with parchment paper.
• Bake the cookies for 16 minutes at 160 °C/320 ℉ (conventional).

Decorating gingerbread cookies

• Feel like decorating? You can easily decorate the gingerbread cookies. I used white royal icing, but you can use any color royal icing or white chocolate.
• Pipe all the details on the cookies with Wilton's piping tip #2.