Homemade Gingerbread Cookies

COMBINE flour, baking soda, ginger, allspice and salt in medium bowl; set aside.

BEAT butter and brown sugar in a large bowl on medium speed until light and fluffy. Add in molasses, egg and vanilla; beat until well mixed. Set mixer to low speed and gradually add in flour mixture until completely blended. Divide dough into three equal portions; wrap each in a sheet of Reynolds KITCHENS^™ Parchment Paper with SmartGrid^®. Refrigerate 1 hour or until chilled and firm enough to handle easily.

PREHEAT oven to 350°F. Line cookie sheets with parchment paper; set aside.

ROLL one portion of dough between to two sheets of lightly floured parchment paper.

CUT dough into shapes using 3- to 4-inch gingerbread cookie cutters. Place shapes 2 inches apart on parchment-lined cookie sheets.

BAKE 8 to 10 minutes until bottoms are very lightly browned. Cool 3 minutes on wire rack. Carefully slide parchment paper with cookies onto cooling rack; cool completely on parchment paper. Decorate as desired.

FOR ICING: MIX confectioners’ sugar, water, meringue power and clear vanilla extract in a medium bowl on low speed until just mixed. Stir 1 to 2 tablespoons more water if needed. Continue mixing on high speed for 5 to 7 minutes until mixture is glossy and forms stiff peaks. Spoon some icing in parchment paper piping bag to decorate cookies. STORE unused icing in airtight container and refrigerate up to one week. Stir in if more water is needed.