Ingredients:

  • 3 cups (384g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup (1 stick) (113g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (170g) molasses
  • 1 large egg
  • 2 tablespoons (30ml) milk
  • 3 cups (360g) powdered sugar, sifted
  • 3 tablespoons (45ml) meringue powder
  • 5-7 tablespoons (75-105ml) lukewarm water
  • Gel food coloring (optional, for decorating)

Instructions:

  1. Whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
  2. Beat butter and brown sugar until light and fluffy.
  3. Beat in molasses and egg, then the milk.
  4. Gradually add dry ingredients to wet ingredients until just combined. Do not overmix.
  5. Divide dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 2 hours.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out gingerbread people using cookie cutters.
  8. Place cookies on prepared baking sheets, leaving space between them. Bake for 8-12 minutes, or until edges are firm and lightly golden brown.
  9. Let cookies cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
  10. Combine powdered sugar and meringue powder in a bowl. Gradually add water, beating until smooth and glossy. Adjust water for desired consistency.
  11. Divide icing and tint with gel food coloring, if desired. Transfer to piping bags or squeeze bottles. Decorate the cooled gingerbread people.
  12. Allow icing to dry completely before storing or handling.