Ingredients:

  • 3 cups (360g) all-purpose flour, plus more for dusting
  • ¾ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup (1 stick/113g) unsalted butter, softened
  • ¾ cup (150g) packed dark 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 water
  • Gel food coloring (optional)

Instructions:

  1. Whisk together flour, baking soda, spices, and salt in a medium bowl.
  2. In a large bowl, cream together softened butter and brown sugar until light and fluffy.
  3. Beat in molasses, egg, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  5. Wrap the dough in plastic wrap and refrigerate for at least 2 hours (or overnight). Dough should be firm and not sticky.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. On a lightly floured surface, roll out the dough to about ¼ inch thickness. Use gingerbread man cookie cutters to cut out shapes.
  8. Place cookies on prepared baking sheets, leaving some space between them. Bake for 8-12 minutes, or until edges are lightly golden brown. Edges should be set and lightly browned.
  9. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. In a large bowl, combine powdered sugar and meringue powder. Gradually add water until a smooth, pipeable consistency is achieved. Divide into smaller bowls and tint with gel food coloring, if desired.
  11. Decorate the cooled gingerbread men with royal icing. Let the icing dry completely before serving.