Ingredients:

  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) baking soda
  • 2 teaspoons (4g) ground ginger
  • 1 teaspoon (3g) ground cinnamon
  • ½ teaspoon (1g) ground cloves
  • ¼ teaspoon (0.5g) ground nutmeg
  • ¼ teaspoon (1.5g) salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • ½ cup (160g) molasses
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • 4 cups (480g) sifted powdered sugar
  • 3 tablespoons (24g) meringue powder
  • ½ cup (120ml) warm water, plus more as needed
  • ½ teaspoon (2.5ml) lemon extract
  • Gel food coloring (optional)

Instructions:

  1. Whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  2. Cream together butter and brown sugar. Beat in molasses, egg, and vanilla.
  3. Gradually add dry ingredients to wet ingredients until just combined.
  4. Divide dough in half, flatten into disks, wrap in plastic wrap, and chill for at least 2 hours.
  5. On a lightly floured surface, roll out dough to about ¼ inch thickness. Cut out cookies using desired shapes.
  6. Place cookies on parchment-lined baking sheets. Bake at 350°F (175°C) for 8-12 minutes, or until edges are lightly golden brown.
  7. Let cookies cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
  8. In a clean bowl, combine powdered sugar, meringue powder, warm water, and lemon extract. Beat until stiff peaks form. Add more water, one teaspoon at a time, to reach desired piping consistency.
  9. Divide icing into separate bowls and tint with food coloring, if desired. Transfer icing to piping bags or squeeze bottles. Decorate cooled cookies as desired. This is the funnest part of christmas cookies recipe.
  10. Allow the icing to set completely before stacking or storing cookies.