Light-colored gingerbread

Directions

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1. Cream the butter and sugars together until light and fluffy.

2. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, mix together the dry ingredients, then add to the wet mixture and stir until a smooth dough forms.
4. Cover the bowl with cling film or a plastic bag and refrigerate overnight.

5. Roll out a small portion of dough into a thin sheet and cut out cookies using a shaped cutter. Note: Keep the dough in the fridge, working with only a small piece at a time. The dough becomes hard to handle if it warms up.

6. Bake the cookies in a preheated oven at 175°C for 7-12 minutes, until lightly golden.
7. Decorate after cookies have cooled down.

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1. Mix powdered sugar with cranberry powder (for pink) and wild blueberry powder (for purple).

2. Whisk the egg white until stiff peaks form, then add the powdered sugar mixture.
3. Place the icing in a small plastic bag, snip a tiny hole in one corner, and decorate.
4. Enjoy your light-colored gingerbread cookies!