Gingerbread Cookies

Whisk 5¼ cups (656 g) all-purpose flour, 1 Tbsp. ground cinnamon, 2 tsp. ground ginger, 1½ tsp. ground cloves, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine.

Using an electric mixer on medium speed, beat 11 Tbsp. unsalted butter, room temperature, and ⅔ cup vegetable shortening in a large bowl to blend. Add 1 cup (200 g) granulated sugar, 1 cup mild-flavored (light) molasses, and 1½ tsp. finely grated lemon zest and beat until mixture is smooth. Beat in 1 large egg and ¼ cup buttermilk until incorporated. Stir together 2 tsp. water and 1 tsp. baking soda in a small cup, then add to wet ingredients; beat to combine. Add dry ingredients in 2 additions, beating just until combined after each. Stir in more flour a ¼-cupful at a time (up to ¾ cup total) if needed until a slightly firm dough forms.

Turn out dough onto a work surface; divide dough into 3 equal pieces. Pat each into a disk and wrap tightly in plastic. Chill until firm, at least 2 hours.

Working with 1 disk at a time, roll dough between 2 large sheets of wax paper to a 16x12" rectangle. Using cutters, punch out gingerbread people, stars, or other shapes as desired. Gather dough scraps and pat into a disk; wrap tightly in plastic and chill until firm. Slide a cookie sheet or an inverted baking sheet under wax paper with cookies and chill until firm. Repeat process with scraps.

Place a rack in middle of oven; preheat to 350°. Using thin metal spatula, transfer cut-out cookies to large rimmed baking sheets, spacing 1" apart. One baking sheet at a time, bake cookies until slightly darkened around the edges and just firm in the center, about 12 minutes. Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely. Do ahead: Dough can be made 2 days ahead; keep chilled. Cookies can be baked 1 day ahead; store airtight at room temperature.

Divide Easy Sugar Cookie Icing among 3 or 4 small bowls and tint each with food coloring as desired.

Spoon icing into pastry bags (or resealable plastic bags with a corner snipped off) fitted with plain tip and pipe onto cookies. Decorate with sprinkles and sanding sugar as desired. Let cookies sit until icing is dry. Do ahead: Cookies can be iced and decorated 3 days ahead. Stack in airtight containers, separating layers with sheets of parchment paper.