If the icing is too thick to pipe, dilute it with water, a teaspoon at a time.
- Prep time 50 minutes
- Total time 3 hours
Cookie Dough: Preheat oven to 350°F. Line 2 rimless baking sheets with parchment paper. In large bowl, beat butter with sugar until fluffy; beat in egg and molasses until combined. In separate bowl, whisk together flour, ginger, cinnamon, baking soda, cloves and salt; stir into butter mixture just until combined.
Shape dough into 2 discs; wrap in plastic wrap and refrigerate for 1 hour. Let discs stand at room temperature until soft enough to roll out, about 10 minutes.
Between waxed or parchment paper, roll out dough to 1/4-inch thickness; using festive cookie cutters, cut out shapes, rerolling scraps as necessary. Arrange, 1 inch apart, on prepared pans. Refrigerate until firm, about 20 minutes.
Bake, 1 sheet at a time, until firm, 10 to 12 minutes. Let cool on pans for 2 minutes. Transfer to racks; let cool completely.
Royal Icing: In bowl, beat water with meringue powder until foamy, about 2 minutes. Beat in icing sugar until stiff and glossy, about 4 minutes. Spoon into piping bag fitted with small plain tip; pipe desired design onto cookies. Let stand until dry, about 20 minutes.
Make-ahead: Store undecorated cookies in airtight container for up to 5 days or freeze for up to 1 month. Decorate 1 to 2 days before serving.
Makes about 30 cookies.
Nutritional facts Per cookie: about
- Sodium 24 mg
- Sugars 13 g
- Protein 2 g
- Calories 109
- Total fat 2 g
- Potassium 64 mg
- Cholesterol 11 mg
- Saturated fat 1 g
- Total carbohydrate 21 g
- Iron 5
- Folate 7
- Calcium 1
- Vitamin A 2