Gingerbread cookies

In a bowl, mix the butter with the sugar and beat with a hand mixer for 4 minutes.

Add the egg and mix until fully mixed. Finally, add the flour with the spices, baking soda and salt. Mix with a spatula until you get a smooth dough.

Roll out the dough on a flat surface dusted with a little flour until you get a thickness of 5 mm. Cool down the dough in the fridge for 10 minutes.

Cut out the cookie shapes using cutting moulds and place them on an oven-safe tray. Bake at 170ºC for 12 minutes and let them cool.

For the icing, beat the egg white and icing sugar with a hand mixer until you get a smooth and shiny icing.

Put the icing in a piping bag with a nozzle and decorate the cookies.