Gingerbread Man's Frosted Holiday Sugar Cookies

Directions

1. 1

   In a medium bowl, whisk together the flour, baking powder, salt, ginger, and cinnamon. Set aside.
2. 2

   In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
3. 3

   Beat in the egg and vanilla extract until well combined.
4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
5. 5

   Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
6. 6

   Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
7. 7

   On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use holiday-themed cookie cutters to cut out shapes, transferring them to the prepared baking sheets.
8. 8

   Bake for 8-10 minutes, or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9. 9

   While cookies cool, prepare the royal icing: In a clean, dry bowl, using an electric mixer, beat egg whites with cream of tartar until foamy.
10. 10

    Gradually add the sifted powdered sugar, 1 cup at a time, beating on high speed until stiff peaks form. If the icing is too thick, add a tiny bit of water; if too thin, add more powdered sugar.
11. 11

    Divide the icing into separate bowls and tint with food coloring gel as desired. Transfer icing to piping bags with small tips or zip-top bags with a corner snipped off.
12. 12

    Once cookies are completely cool, decorate with the royal icing. Allow icing to set completely (at least 2-4 hours, or overnight) before storing.