For the cookies:

1. Beat the butter at high speed (10) until light and creamy, about 1 minute. Scrape down the sides of the bowl then add in brown sugar and brown rice syrup (or honey). Beat together until combined and creamy. Scrape down sides again.
2. Add in the egg and vanilla and continue to beat at high speed (10) until the mixture is light and fluffy, 1 to 2 minutes.
3. Next, add in flour, baking soda, arrowroot powder (or cornstarch), ginger, cinnamon, nutmeg, cloves, and salt. Beat together on medium-low speed (4) until combined and dough becomes stiff.
4. Divide the dough in half, and then transfer each half of the dough into two gallon size ziplock bags. Flatten out to fill the space of the bag with a rolling pin so that dough is evenly dispersed. Refrigerate at least 4 hours or overnight. Dough can also be frozen at this point to use later.
5. When ready to bake, preheat oven to 350°f. and cover two cookie sheets with parchment. Set aside.
6. Generously flour your counter and remove dough from the bag (I usually cut the sides to open the bag, flip the open side down towards the floured surface and peel the rest of the bag off the dough). Roll out to 1/4″ thickness (or leave as is if you’d like thicker cookies).
7. Cut out Mickey shapes from dough and place on parchment lined cookie sheet. Recombine the dough, flour your rolling pin and continue to cut shapes and recombine dough until finished. One bag of dough should fill one and a half to two cookie sheets.
   
8. Bake for 5 minutes, rotate sheet pans and bake an additional 5 minutes. If you’d like crispier cookies (or cookies that will withstand transportation), bake an additional 1 to 2 minutes.
9. Let cool in the pans and then transfer to a wire rack to fully cool before decorating.

For the royal icing and decorations:

1. Sift your powdered sugar first so that there are no lumps.
2. Combine the water, meringue powder, and vanilla extract in a large measuring cup and whisk until there are no longer any lumps or powder. Mixture will froth a bit.
3. Whisk the powdered sugar with the liquid until smooth. At this point the royal icing should hold its shape when dropped on itself. Set some aside, about a 1/4 of the mix, for the holly decorations by placing in a bowl and putting a damp, not wet, tea towel over the bowl so mix will not dry out.
4. Add a teaspoon more water to the mix and beat the icing again. The icing should smooth out after about 20 seconds. You do not want it too runny though or it will run off the cookie.
5. Once the desired consistency is achieved, remove about 1/4 of the mixture for the white dot decoration straight into a piping bag.
6. The rest of the royal icing will be for the red decoration. Add about a teaspoon of the red food coloring to the bowl and mix until desired color is achieved. Transfer to a large piping bag.
7. Next divide the icing for the holly decorations into two separate bowls. Add red food coloring to one bowl, mix, and then transfer to a piping bag. In the second bowl mix in green food coloring, and then transfer to a piping bag.
8. To decorate the cookies, on the top half of the cookies, outline and then flood with large red royal icing. Let dry until no longer shiny, then then pipe 6 white dots (4 to the left and 2 to the right leaving space for the holly) along the bottom edge of the red outline. Let dry. Then finally pipe the smaller red royal icing as 3 combined dots for the holly, followed by the green for the leaves on the holly.
   
9. Let the icing dry at least 8 hours or overnight before packaging, or eating. Enjoy!