Gingerbread Cut-Out Cookies (With Piping Icing That Hardens)

Step 1: Preheat oven to 350 degrees F, then lightly grease a large baking sheet.

Step 2: In a large mixing bowl cream the butter with sugar and vanilla until fluffy (about 3 minutes).

Step 3: Beat in molasses and water.

Step 4: In another bowl combine flour with ginger, baking soda, cinnamon, allspice and salt; add to the creamed mixture and mix until well combined.

Step 5: Cover the bowl and refrigerate for 1 to 1-1/2 hours or until easy to handle.

Step 6: Lightly flour a work surface.

Step 7: Roll out the chilled dough to about 1/4-inch thickness

Step 8: Using cookie cutters dipped in flour cut into desired shapes.

Step 9: Carefully using a spatula lift the cookies onto prepared cookie sheet about 2-inches apart, then bake for about 10-12 minutes or until edges are firm.

Step 10: Remove to wire racks and cool.

Step 11: For icing; in a bowl combine all icing ingredients until smooth and well combined. Transfer to a heavy small plastic bag, then cut a small hole in a corner of the bag. Pipe the icing around the edges of the cookies or as desired (the icing will harden upon standing).