Gingerbread Cutouts

Directions

1. 1
   Whisk the flour, baking powder, cinnamon, ginger, cloves, salt and baking soda in a medium bowl.
2. 2
   Beat the brown sugar, molasses, melted butter and egg yolks in a large bowl with a mixer on medium-high speed until smooth, about 1 minute.
3. 3
   Reduce the mixer speed to low; add the flour mixture and beat, gradually increasing the speed to medium high, until the dough comes together, about 3 minutes.
4. 4
   Roll out the dough between 2 pieces of parchment paper coated with cooking spray until 1/8 inch thick.
5. 5
   Freeze until firm, 30 minutes.
6. 6
   Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
7. 7
   Cut out cookies using 2-inch cutters; arrange 1 1/2 inches apart on the baking sheets.
8. 8
   Gather the scraps and chill until firm, then reroll once to cut out more cookies.
9. 9
   Refrigerate the cutouts until firm, 20 minutes.
10. 10
    Bake the cookies, switching the pans halfway through, until golden, 10 to 12 minutes.
11. 11
    Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.
12. 12
    Make the icing: Beat the confectioners' sugar, meringue powder and 3 to 4 tablespoons water in a bowl with a mixer on high speed until smooth and thick.
13. 13
    Transfer to a resealable bag and snip a small corner.
14. 14
    Pipe onto the cookies and sprinkle with nonpareils.
15. 15
    Let set 30 minutes.
16. 16
    Photograph by Andrew Purcell