Line baking sheets with Reynolds Parchment Paper. Make, roll out, cut and bake gingerbread cookie dough according to your recipe. Cool cookies completely before decorating.
MAKE ROYAL ICING:
Add powdered sugar, meringue powder (or egg whites), lemon juice and 2 tablespoons ***water to bowl of a stand mixer. Mix on low until combined. Increase speed to high and beat until stiff peaks form, about 5 minutes.
Place icing in a small, resealable plastic bag. Cut a small portion of one corner off. Squeeze icing onto cutout cookies and sprinkle with edible glitter or sprinkles. Dry completely on a parchment-lined baking sheet.
Flip cookies over, apply a small amount of royal icing to each cookie, and lightly press candy canes into the icing. Dry completely before hanging cookies from mugs.
***If you’re using egg white instead of meringue powder, please use only 1 Tablespoon of water!