Gingerbread cookies with royal icing decoration

Directions

Gingerbread Cookies 

1. Preheat oven to 350 degrees F, with racks in upper-middle and lower-middle positions—line two baking sheets with parchment paper and set aside. 
2. Whisk together the flour, sugar, spices, salt and baking soda in a large bowl (if using a a hand-held mixer) or a stand mixer (fitted with a paddle attachment). 
3. With the mixer on low speed, slowly add the butter, one piece at a time, and continue to mix until the mixture looks crumbly and resembles wet sand, about 2 minutes. 
4. Combine molasses and milk in a spouted measuring cup. With the low-speed mixer, slowly add the milk mixture and mix until just combined, about 30 seconds to 1 minute. 
5. Turn the mixture onto the work surface and gently knead 2 to 3 times until the dough comes together in a cohesive 
6. ball. Divide dough in two and form each portion into a disk (about 1-inch thick). Roll out between two pieces of parchment paper (the dough should be 1/4-inch thick). 
7. Slide dough (still between parchment paper) onto a baking sheet and place in the freezer until firm, approximately 15 to 20 minutes. 
8. Once firm, peel away the top piece of parchment paper and gently replace it with dough. Carefully flip the dough over and remove the entire amount of parchment paper. Using desired cookie cutters, cut dough into desired shapes. Transfer slices to prepared baking sheets, spacing them 2 to 3 inches apart. 
9. Bake time will range from 12 to 20 minutes depending on the cookie's size, the baking sheet's colour and the dough's temperatureough. Bake cookies until the edges are set and beginning to brown, and the cookie's surface appears dry and is a uniform colour (check for “wet” spots in the centre of the cookie). Cookies should feel firm to the touch, and your finger should not leave an imprint when gently pressed. 
10. Rotate and switch baking sheets halfway through baking. 
11. Let cookies cool on a baking sheet for 10 minutes, then transfer them to a wire rack until they are not hot to the touch. Transfer to freezer to cool completely. 
12. Repeat the rolling, cutting and baking steps with the remaining dough. 

Royal Icing

1. Whisk together the warm water and meringue powder in a large bowl (if using a hand-held mixer) or the bowl of a stand mixer (fitted with a whisk attachment). Please make sure the meringue powder has dissolved by rubbing it between your fingers. If it feels grainy, continue to whisk. If it still feels grainy, attempt again with warmer water. If making by hand, 
2. Add cream of tartar and whisk until dissolved and well combined. 
3. Add icing sugar (all at once) and mix slowly until glossy, about 5 minutes. About halfway through mixing, scrape down the sides of the bowl with a spatula and add vanilla.
4. Then, the Royal Icing with water was used as a 15-second consistency icing for decorating cookies. When not using, place plastic wrap directly onto the surface of the Royal Icing so it doesn’t dry out. 

For Thinning the Royal Icing - Depending on the desired design, separate the colour and create a 15-second consistency of Royal Icing. Separate the Royal Icing into small bowls (one bowl per colour), as desired. Colour the Royal Icing as desired. Thin the Royal Icing with water to achieve 15-second consistency, as below. 

For 15-second consistency - This consistency is used to outline and flood (or fill) cookies between 2 and 3 inches in size. Add water (in 1/4 teaspoon increments) until the icing falls in a steady ribbon off a spatula and takes 15 seconds to smooth out when the spatula is run through it. When you shake the bowl, the line should disappear entirely. The amount of water required will depend on the amount of icing being thinned out. Add water in 1/4 teaspoon increments, testing consistency after mixing thoroughly.