Pepparkakor (Gingerbread Cookies) - Vete- Katten Bakery, Sweden

• 3 3/4 cups flour
• 1 tablespoon ground cloves (3 teaspoons)
• 3 1/2 teaspoons ground cinnamon
• 2 1/2 teaspoons ground ginger
• 1 1/4 teaspoons baking soda
• 11 tablespoons unsalted butter, softened
• 1 cup packed dark brown sugar
• 1/2 cup golden syrup (British) or 1/2 cup dark corn syrup
• 1/2 cup heavy cream
• Icing
• 2 cups confectioners' sugar, sifted
• 1 teaspoon fresh lemon juice
• 1 egg white, lightly beaten

1. In a large bowl, whisk together the flour, cloves, cinnamon, ginger, and baking soda; set aside. In another large bowl, beat together the butter, brown sugar, and golden syrup using a handheld mixer set to medium speed until the mixture is pale and fluffy, 1-2 minutes. Add the reserved spice mixture and the heavy cream in three alternating batches, beginning and ending with the spice mixture, until the dough just combines. Transfer dough to a work surface, divide in half, and shape each ealf into a flat disk. Wrap each disk in plastic wrap; refrigerate for 1 hour.
2. Heat oven to 350u0b0F Unwrap 1 disk of dough and place on a floured work surface. using a rolling pin, roll dough to a 1/8" thickness. Cut out cookies using the cookie cutters of your choice and place cookies 2 inches apart on parchment paper-lined baking sheets. Repeat with remaining dough, rerolling scraps. Refrigerate for at least 20 minutes. Bake cookies, 1 sheet at a time, until browned and set, about 12 minutes. Transfer cookies to a wire rack and let cool.
3. Icing:
4. Whisk together confectioners' sugar, lemon juice, and egg white in a medium bowl until smooth. Transfer to piping bag; pipe icing onto cookies in a decorative pattern.

flour, ground cloves, ground cinnamon, ground ginger, baking soda, unsalted butter, brown sugar, golden syrup, heavy cream, icing, sugar, lemon juice, egg

Taken from www.food.com/recipe/pepparkakor-gingerbread-cookies-vete-katten-bakery-sweden-411028 (may not work)