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1
Whisk the flour, baking powder, cinnamon, ginger, cloves, salt and baking soda in a medium bowl.
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2
Beat the brown sugar, molasses, melted butter and egg yolks in a large bowl with a mixer on medium-high speed until smooth, about 1 minute.
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3
Reduce the mixer speed to low; add the flour mixture and beat, gradually increasing the speed to medium high, until the dough comes together, about 3 minutes.
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4
Roll out the dough between 2 pieces of parchment paper coated with cooking spray until 1/8 inch thick.
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5
Freeze until firm, 30 minutes.
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6
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
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7
Cut out cookies using 2-inch cutters; arrange 1 1/2 inches apart on the baking sheets.
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8
Gather the scraps and chill until firm, then reroll once to cut out more cookies.
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9
Refrigerate the cutouts until firm, 20 minutes.
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10
Bake the cookies, switching the pans halfway through, until golden, 10 to 12 minutes.
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11
Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely.
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12
Make the icing: Beat the confectioners' sugar, meringue powder and 3 to 4 tablespoons water in a bowl with a mixer on high speed until smooth and thick.
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13
Transfer to a resealable bag and snip a small corner.
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14
Pipe onto the cookies and sprinkle with nonpareils.
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15
Let set 30 minutes.
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16
Photograph by Andrew Purcell
