Molasses Spice Cookies
2 cups four
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon grated orange zest
1 1/2 sticks butter at room temperature, 6 ounces
1 cup sugar
1 large egg
1/4 cup molasses
Cream Cheese Cookie Icing
1 can whipped cream cheese frosting 12 ounces
3/4 cup powdered sugar
Food coloring paste
White Royal Icing
1/2 box powdered sugar (8 ounces)
1 1/2 tablespoons meringue powder
1/8 cup water plus more if needed to reach proper consistency
Cream Cheese Cookie Icing (filler)
In a bowl, with an electric mixer on medium speed, beat together frosting and powdered sugar until fluffy. Divide icing among bowls, then tint with food coloring paste.
White Royal Icing (decoration)
In a large bowl, with an electric mixer, combine sugar and meringue powder. Add water and beat on low speed until moistened. Increase speed to medium-high and beat until soft glossy peaks form, about 2 minutes. Add more water, 1 teaspoon at a time, during beating, so the icing stays moist and will flow. The icing should hold its shape for a moment, but ooze slowly back to a smooth surface. Cover icing until ready to use.
Preheat oven to 350°F. Line cookie sheet with parchment paper.
In a medium bowl, stir together four, baking soda, cinnamon, nutmeg, salt, and orange zest until well incorporated.
In a large bowl, with an electric mixer, beat butter and sugar until light and smooth. Beat in egg and molasses. Stir in four mixture until a dough forms.
Roll rounded tablespoons of dough into balls and set 2 inches apart on baking sheet. Bake 13 to 15 minutes, or until golden. Let cool a few minutes before moving to a rack to cool completely.
Spread cream cheese cookie icing on bottoms of half of the cookies and sandwich together with another cookie. Let set for about 1 hour. Decorate with white cookie icing and holiday sprinkles, as desired