Ingredients
3/4 cup butter, softened1 cup packed brown sugar1 large egg3/4 cup molasses4 cups all-purpose flour1-1/2 teaspoons baking soda1/4 teaspoon salt2 teaspoons ground ginger1-1/2 teaspoons ground cinnamon3/4 teaspoon ground clovesROYAL ICING:4-1/2 cups confectioners’ sugar1/3 cup water4 teaspoons meringue powder1/4 teaspoon cream of tartar1/8 teaspoon salt1 to 3 tablespoons heavy whipping creamOptional: Food coloring and assorted sprinkles
Preparation
Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together flour, baking soda, salt and spices; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Cover and refrigerate until firm enough to roll, 4 hours or overnight.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with floured 3-1/2-in. sweater-shaped cookie cutters. Place 2 in. apart on ungreased baking sheets.
Bake cookies until edges are firm, 8-10 minutes. Remove to wire racks; cool completely.
Place first 5 icing ingredients in a small bowl; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Thin with cream to desired consistency. If desired, tint with food coloring.
Pipe icing onto cookies and decorate as desired. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.) Let cookies stand at room temperature several hours or until frosting is dry and firm.
