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HOW TO PREP: In a bowl, combine flour, ginger, cinnamon, baking soda, allspice, cloves and salt; set aside. In another larger bowl, using an electric hand mixer or stand mixer fitted with a paddle attachment, beat butter and brown sugar until fluffy. Add molasses & water. Slowly add flour mixture, and stir until combined. Cover with plastic wrap and refrigerate for 3 hours. Preheat oven to 350°F. On a lightly floured surface, roll dough out into a 12-inch circle, ¼-inch thick. Cut cookies into shapes. Place on an ungreased baking sheet and place sheet in preheated oven. Bake 12 minutes, or until your thumb leaves no indentation when you lightly touch cookies. Cool on rack. WHAT YOU WILL NEED: 1 cup chopped fresh strawberries 1 cup butter, softened 6 cups confectioners’ sugar 1 teaspoon vanilla extract ¹ / ₈ teaspoon salt 3 tablespoons whole milk, divided HOW TO PREP: Process the strawberries in a food processor until puréed. Set aside. Cream the butter on medium-high speed in the bowl of a stand mixer fitted with the paddle attachment until smooth and fluffy, about 6 to 7 minutes. Gradually STRAWBERRY FROSTING Makes 4 cups

HOW TO PREP: In a stand mixer fitted with the whisk attachment, add egg whites and whisk on medium speed until frothy, 1 to 2 minutes. Turn mixer down to low, then slowly add the confectioners’ sugar and beat on low speed until combined. Add the vanilla extract and almond extract. Add water a few tablespoons at a time, allowing it to fully incorporate before adding more. Mix on high speed until glossy and stiff, about 3 minutes more. Immediately transfer the icing to a piping bag fitted with a plain piping tip, or a heavy-duty resealable plastic bag with one corner snipped off to create a ¹ / ₃ -inch- wide opening. (Cover the tip or the cut corner with a damp paper towel or cloth until you are ready to use to keep the icing from drying out.) To color the icing, add food coloring one drop at a time until the desired color is reached. WHAT YOU WILL NEED: 4 cups all-purpose flour, plus more for dusting 1½ tablespoons ground ginger 1 tablespoon ground cinnamon 1 teaspoon baking soda ½ teaspoon allspice ¼ teaspoon ground cloves ¼ teaspoon kosher salt 8 tablespoons unsalted butter, softened ½ cup light brown sugar ² / ₃ cup molasses ½ cup water GINGERBREAD COOKIES Makes 32 cookies

add confectioners’ sugar, vanilla extract, salt and 2 tablespoons of the milk, beating until blended. Gently fold in the strawberry purée. Stir in up to 1 tablespoon milk, 1 teaspoon at a time, until desired consistency is reached.

CLASSIC BUTTERCREAM FROSTING Makes 3 cups

Buttercream frosting can be made a few days ahead of time if kept covered and refrigerated. When ready to use, bring it back to room temperature and beat with an electric mixer until smooth. You may need to add a splash of heavy cream or milk to revive the consistency. WHAT YOU WILL NEED: 3 sticks unsalted butter, softened Small pinch of salt 1½ pounds (24 ounces) confectioners’ sugar, sifted 1 tablespoon clear vanilla extract 2-3 tablespoons heavy cream or milk 3 drops food coloring, or as needed (optional) HOW TO PREP: Cream the butter on medium-high speed in the bowl of a stand mixer fitted with the paddle attachment until smooth and fluffy, about 6 to 7 minutes. Turn the mixer speed to low and gradually beat in the salt and confectioners’ sugar until fully incorporated. Add in vanilla extract and cream or milk, and mix until incorporated. Turn the mixer back up to medium-high speed and beat the buttercream for an additional 3 or 4 minutes, or until you reach desired consistency. (If the buttercream is too thick, add a bit more

28 ROUSES NOVEMBER | DECEMBER 2021