Gingerbread Cookies: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.  Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy.  Add the egg and molasses and beat until well combined.  Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight. 

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.  Line two baking sheets with parchment paper and set aside while you roll out the dough.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch.  Use a floured cookie cutter to cut out the cookies.  With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. 

Bake for about 8 - 12 minutes depending on the size of the cookies.  Small ones will take about 8 minutes, larger cookies will take about 12 minutes.  They are done when they are firm and the edges are just beginning to brown. 

Remove the cookies from the oven and cool on the baking sheet for about 1 minutes.  When they are firm enough to move, transfer to a wire rack to cool completely.

Makes about 3 dozen cookies depending on the size of cookie cutter used.

For Royal Icing with Egg Whites:  In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice.  Add the sifted powdered sugar and beat on low speed until combined and smooth.  Tint portions of frosting with desired food color.  The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air.  Cover with plastic wrap when not in use.

For Royal Icing with Meringue Powder:  In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined.  Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes).  If necessary, to get the right consistency, add more powdered sugar or water.  To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing.  Tint portions of frosting with desired food color.

The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air.  Cover with plastic wrap when not in use.

Makes about 3 cups