Gluten Free Gingerbread Cookies

MAKE THE DOUGH:

1. In a large mixing bowl or the bowl of a stand mixer, beat the butter and sugar until it becomes light and fluffy.
2. Add the molasses and water, then mix until fully combined.
3. In a separate medium bowl, whisk together the flour, ginger, cinnamon, baking soda, allspice, and salt.
4. Gradually incorporate the dry ingredients into the wet mixture, scraping down the sides of the bowl after each addition to ensure everything is well mixed.

CHILL:

1. Split the dough in half and shape each portion into a disc, then wrap them in plastic wrap.
2. Refrigerate the dough for at least 2 hours or leave it overnight.

CUT OUT THE DOUGH:

1. Adjust the oven racks to the upper-middle and lower-middle positions, then preheat to 350°F.
2. Line your baking sheets with parchment paper or silicone mats.
3. Take the dough out of the refrigerator and let it sit for about 10 minutes to warm up.
4. On a lightly floured surface, roll the dough to a ¼-inch thickness.
5. Use cookie cutters to shape the dough, then place the cutouts on the prepared baking sheets, spacing them 2 inches apart.

BAKE:

1. Bake the cookies for 12-14 minutes, or until the edges are set, rotating the pan halfway through. (just until they are barely light brown on the bottoms, if they get too brown the cookie will be dry)
2. Once done, take the cookies out of the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

MAKE THE ICING:

1. In a medium bowl, mix together powdered sugar, meringue powder, and clear vanilla extract (regular vanilla works too, but clear keeps the icing bright white) along with 2 tablespoons of milk. Whisk the ingredients together, adding more milk gradually if necessary.

DECORATED THE COOKIES:

1. Prepare a decorator icing bag by fitting it with a small round tip, then fill it with icing.
2. Use the icing to decorate as you wish, adding candies and sprinkles as desired.