Gingerbread Cookies

1. In a large bowl, whisk together the dry ingredients, flour, baking soda, spices, and salt.
2. Using a stand mixer fitted with the paddle attachment, cream together the butter and sugar until soft and fluffy.  Mix in molasses and the egg.
3. Gradually add in the dry ingredients to the wet ingredients, mixing slowly.  Scrap up the bottom and sides of bowl to capture any remaining dry ingredients.
4. Place dough onto a clean work surface and gently knead into a large ball.  Divide the dough in two, shape into disks, wrap each half in plastic wrap and chill for about 3 hours.
5. Preheat oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
6. Roll out the dough to about 3/8 inch thick, cut out shapes using desired cookie cutters, and place on prepared baking sheet.  Place cut out cookies in the freezer for 10 minutes.
7. Bake cookies for 9-10 min, until cookies are puffed and set around the edges.  Let cool completely on a wire rack before decorating.

Royal Icing

1. Place meringue powder and 3 tbsp water in the bowl of a stand mixer.  Use the whisk attachment to whip together for 1-2 minutes until frothy.
2. Add in the powdered sugar and vanilla extract and begin mixing on a medium – medium high speed.  Continue mixing until the icing is thick and forms peaks, about 5 minutes. 
3. At this point the icing is at a thick consistency.  To get to a looser piping consistency you will need to add more water and keep mixing.  The amount of water you need to add can vary greatly, so start with adding 1/2 – 1 tsp of water at a time then mixing and checking the consistency.  To decorate similar to what is shown in the pictures, keep adding water/mixing until icing reaches a flowing/soft consistency.  The icing should have very soft floppy peaks and settle smoothly back into itself when allowed to drizzle off the whisk.
4. Place the icing into a piping bag fitted with a small round tip, such as a Wilton #2 or #3 tip.  Decorate cookies as desired with the royal icing.  Allow to dry flat for several hours, or ideally overnight before moving or stacking the cookies.