Iced and Decorated Halloween Ginger Cookies

Using an electric mixer set on low speed, cream together the butter and sugar until thoroughly combined. Add the eggs and molasses and mix until incorporated. Sift together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Add the dry ingredients to the butter mixture and mix well.

Divide dough in half and wrap each portion in plastic wrap and chill in the refrigerator for 1 hour, or until firm.

Preheat oven to 350º F. Line 2 cookie sheets with cooking parchment paper.

Allow dough to sit at room temperature until pliable, about 15 minutes. Take about 1/2 cup of dough at a time and roll out onto a floured surface to a thickness of 1/8-inch. Cut out desired Halloween shapes with cookie cutters. You can re-roll the scrap pieces. Transfer the cookies to the prepared cookie sheets, using a spatula.

Bake for 10 minutes, or until just brown around the edges. Transfer to wire rack to cool.

For Royal Icing:

In a large bowl, using an electric mixer, beat the confectioners' sugar and meringue powder until combined. Add the vanilla and 1/2 cup water and beat on medium to high speed for 5 to 7 minutes of until glossy and stiff peaks form. Test the consistency by spreading a small amount of icing on a cookie using a knife, if the icing runs off the edge of the cookie, add more confectioners' sugar until the desired consistency is achieved, if to thick add more water.