Gingerbread Cookies with Royal Icing

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the butter and brown sugar until light and fluffy.

Beat in the molasses, egg, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour, or preferably overnight.

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes.

Place cookies on the prepared baking sheets, leaving about 1 inch between each cookie.

Bake for 8-12 minutes, or until the edges are lightly golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

While the cookies are cooling, prepare the royal icing: In a large bowl, combine the powdered sugar and meringue powder. Add the warm water, one tablespoon at a time, and beat with an electric mixer on low speed until combined.

Increase the speed to medium-high and beat for 5-7 minutes, or until the icing is stiff and glossy. Adjust the consistency with more water, one teaspoon at a time, if needed.

Divide the icing into separate bowls and tint with gel food coloring, if desired.

Transfer the icing to piping bags fitted with small round tips. Decorate the cooled gingerbread cookies as desired.

Let the royal icing dry completely before storing the cookies in an airtight container.