• Preheat the oven to 350°F / 180°C. Line 2 baking sheets with parchment paper. Set aside.
• Melt the butter, sugar and molasses together in a saucepan over low heat while whisking for about 1 minute. You don't want to boil it, you just want to melt everything. Then take the mixture off the heat and let it cool completely.
• In a large mixing bowl, sift together the flour (and baking soda, if using), spices and salt. Set aside.
• Lightly beat the egg and pour it into the cooled molasses mixture. Whisk together until fully combined.
• Pour the wet ingredients into the dry ingredients and beat with a hand mixer until just combined.
• Add more flour, a tablespoon at a time, until the dough comes together. You might not need all the flour. Incorporate the flour using a silicone spatula, but don't overwork the dough. It's perfect when you're able to lift the dough in one piece in your hand as shown in picture 8 in the post.
• Cut the dough in half and place a piece between 2 sheets of parchment paper. Roll it out to about ¼ inch (about 0.5cm) thick.
• Dip a cookie cutter in some flour and tap it to remove any excess flour. Cut out snowflakes and then slide the parchment paper onto a baking sheet and put it in the freezer for 5-6 minutes. Repeat the procedure with the remaining dough.
• Take the baking sheet out of the freezer and remove the excess cookie dough. Carefully remove the cookie cut outs. Place one hand under the parchment paper and with the other hand, gently peel off the cookies and place them on another cookie sheet lined with parchment paper.
• Bake for 8 - 10 minutes for soft cookies, or 11 - 15 minutes for crunchier cookies. Don't overbake.
• Then re-roll the scraps with the remaining cookie dough and repeat. Bake off the rest of the cookies.
• Let the baked cookies on the baking tray for about 3 minutes before transferring them to a wire rack to cool completely.
• Allow the cookies to cool completely before decorating.

Make the royal icing

• Put the powdered sugar and meringue powder in the bowl of a stand mixer with the paddle attachment.
• Mix everything on low speed for a few seconds to combine the ingredients.
• While the mixer is running on low speed, pour in the water. As soon as it thickens a bit, increase the speed to high and mix for 10 minutes.
• If the icing is too thick, add a little water, a tablespoon at a time. If it's too thin, add more powdered sugar.
• Fill a piping bag with the royal icing an a pastry tip (I use a Wilton #2). Cover any remaining royal icing with a damp paper towel and then some plastic wrap so that it doesn't dry out.
• Decorate the cookies as desired.
• Store these cookies in an airtight container at room temperature for about a week.
• Enjoy!