Ingredients:

  • 3 cups (375g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ½ cup (120ml) molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups (360g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 5-7 tablespoons (75-105ml) warm water
  • Gel food coloring (optional)
  • Sprinkles for decoration

Instructions:

  1. Whisk together flour, baking soda, spices, and salt. Cream butter and brown sugar. Beat in molasses, egg, and vanilla. Gradually add dry ingredients until just combined.
  2. Divide dough in half, flatten into disks, wrap, and chill for at least 2 hours.
  3. Preheat oven to 350°F (175°C). Line baking sheets. Roll out dough to ¼ inch thickness. Cut out cookies.
  4. Place cookies on baking sheets, 1 inch apart. Bake for 8-12 minutes, until edges are lightly golden brown.
  5. Transfer cookies to a wire rack to cool completely.
  6. Beat powdered sugar and meringue powder. Gradually add warm water until smooth. Adjust consistency as needed.
  7. Divide icing, tint with food coloring. Transfer icing to piping bags. Decorate cookies with icing and sprinkles.
  8. Allow icing to dry completely before storing.