Ingredients

• 2 1/4 cups all-purpose flour, plus more for dusting
• 3/4 teaspoon ground ginger
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 sticks unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 1 1-pound box confectioners¿ sugar
• 2 tablespoons meringue powder
• 5 to 6 tablespoons water
• Assorted food coloring (optional)
• Nonpareils, for decorating

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Instructions

1. Make the cookies: Sift together the flour, ginger, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until combined. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough between 2 sheets of plastic wrap; shape each into a disk. Wrap and refrigerate until firm, at least 4 hours.
2. Line 2 baking sheets with parchment paper. Working with 1 piece at a time, lightly flour the dough and roll out until 1/8 inch thick. Cut out shapes with a 3-inch cookie cutter and arrange 1 inch apart on the baking sheets. Refrigerate the cutouts 30 minutes.
3. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are light golden around the edges, 15 to 18 minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely.
4. Make the icing: Whisk the confectioners¿ sugar and meringue powder in a large bowl. Add 5 tablespoons water; beat with a mixer on medium-high speed until soft peaks form, adding up to 1 more tablespoon water as needed. Tint with food coloring, if desired. Spread or pipe on the cookies. Sprinkle with nonpareils. Let set, about 1 hour.
5. Photograph by Ryan Dausch