Bat and Cobweb Cookies

Makes about 30
6 cups all-purpose flour (sifted, then measured), plus more for dusting
1 teaspoon baking soda
1/2 teaspoon baking powder
8 ounces (2 sticks) unsalted butter, softened
1 cup packed dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons salt
2 large eggs
1 1/2 cups unsulfured molasses
Royal Icing

Directions

Sift flour, baking soda, and baking powder together into a large bowl; set aside.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until fluffy. Beat in ginger, cinnamon, cloves and salt. Beat in eggs and molasses. Reduce speed to low; beat in flour mixture.

Divide dough into three equal pieces, and flatten into disks. Wrap each in plastic wrap. Refrigerate 1 hour.

Preheat oven to 350 degrees. Print out the bat and cobweb templates found here, and cut them out. On a lightly floured work surface, roll out dough to 1/8 inch thick.

Refrigerate until firm, about 30 minutes. Using templates and a paring knife, cut dough into shapes. Transfer shapes to baking sheets and refrigerate 15 minutes.

Bake until crisp but not darkened, 8 to 10 minutes. Let cool completely on wire racks. Decorate with royal icing.


Royal Icing

Makes about 2 1/2 cups
2 large egg whites, or more to thin icing
4 cups sifted confectioners' sugar, or more to thicken icing
1 lemon, juiced
Directions

Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.