Gingerbread Cookies (soft & chewy cutouts)

Gingerbread Cookies (soft & chewy cutouts) FOR THE COOKIES: 1 cup unsalted butter softened 1 cup granulated sugar 1 cup molasses 1 large egg 2 tablespoons white vinegar 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1 teaspoon ground cloves 5 Cups All purpose flour Sifted FOR THE FROSTING: 3 tablespoons meringue powder 4 cups powdered sugar 1 teaspoon vanilla extract 5 tablespoons water MAKE THE COOKIES: Beat butter, sugar, and molasses in a stand mixer (or very large bowl with a hand mixer) until smooth. Mix in the egg, then add the vinegar, baking soda, salt, and spices. Mix until combined (mixture may look a bit curdled, that's normal.) Mix in flour, 1 cup at a time, until dough forms. Divide dough into two sections. Lay out a sheet of Reynolds Kitchens Parchment Paper with SmartGrid on your work surface. Add half the cookie dough and add a second sheet of parchment paper on the top. Use a rolling pin to roll the dough to 1/4" thick, in between the pieces of parchment. Periodically, gently lift the parchment off the layer to make sure it's not sticking. Repeat with second half of dough. Chill the rolled out dough in the refrigerator for at least 30 minutes. Preheat oven to 375°F. Line two cookie sheets with Reynolds Kitchens Parchment Paper with SmartGrid. Cut shapes from chilled dough, placing on the prepared pans. Chill another 10 minutes before baking. Bake for 8-12 minutes, depending on cookie size. Re-roll any scraps of dough and re-chill and repeat. Cool cookies completely before frosting. MAKE THE FROSTING: While cookies are cooling, make the frosting. Add meringue powder, powdered sugar, vanilla, and water to the bowl of a stand mixer. Beat until peaks form and it's lost it's glossy sheen, about 7-10 minutes. Add a bit more water as needed for piping consistency. At this point you can color the frosting if you want, using food coloring. Frost cookies and top with sprinkles. (I used a small piping tip in a disposable pastry bag.) Let set for at least an hour before stacking. RECIPE NOTES You can find meringue powder at most craft stores in the baking section, and even at Walmart in the cake decorating aisle.