Spiced Gingerbread cookies
In a bowl, whisk together the flour, baking powder, ground ginger, baking soda, cinnamon, cloves, nutmeg, paprika/black pepper, allspice and salt. Set aside.
In the bowl of an electric mixer, beat the butter and sugar until light and fluffy.
Turn the mixer to low and mix in the molasses and egg.
Slowly add the dry ingredients to the bowl and continue mixing until well combined.
Cover and chill for at least 2 hours, until the dough is easy to handle.
Preheat oven to 350 degrees.
Divide the dough in half and place on a lightly floured surface. Roll each half of the dough to 1/4" thickness adding flour as needed. As the dough is very sticky, use flour liberally to prevent dough from sticking to the surface.
Using cookie cutters, cut dough into shapes and place on a baking sheet lined with parchment paper, approximately one inch apart.
Bake in the preheated oven for 8-12 minutes. After taking out of the oven, leave the cookies on the baking sheets to cool down for a minute. Place the cookies on a wire rack to cool them down further.
To make the icing: In a stand mixer fitted with the whisk attachment, beat the water and meringue powder on medium-high until a slight foam forms. Reduce the speed to low and mix in the powdered sugar and vanilla until the icing becomes light and airy, in about 2 minutes. If the icing is too thick, add a small amount of water and stir until desired consistency is reached. If the icing is too thin, add a small amount of powdered sugar and stir until desired consistency is reached.
Decorate the cooled cookies using a piping bag filled with the icing. Let the icing set. Enjoy the cookies!
Serving Size 1
Servings 0