Spiced Gingerbread Men Cookies

• In a medium bowl whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
• In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, beat butter, brown sugar, and egg on medium speed until well blended. Add molasses and vanilla. With your mixer on low speed, gradually stir in dry ingredients until blended and smooth.
• Gather dough with your hands into a ball and divide dough in half. Shape each half into a round disk and wrap each half in plastic wrap. Refrigerate up to 4 days. Let dough come to a cool room temperature before using.
• When ready to bake, preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper or silicone mats.
• Roll each portion of dough to 1/4 inch thick on a floured dough disc or well floured surface. (You can place it between two sheets of wax paper to roll out too if you'd like) Cut out shapes. Transfer to your lined baking sheets.
• Bake 1 sheet at a time for 7-9 minutes. Let cookies rest for 2 minutes before removing to a wire rack. Once cookies are completely cool, decorate as desired.

Royal Icing

• 1 Tablespoon meringue powder with 2 cups of powdered sugar and 3-5 Tablespoons water in the bowl of a stand mixer. Using the paddle attachment, beat icing until smooth and peaks form, about 5 minutes. Add more water to thin, if necessary. Separate icing into batches and tint with food coloring. Using piping bags or squeeze bottles with fine tips, pipe icing onto cooled cookies.
• Store in air tight container up to 1 week or freeze till ready to use.