Instructions

1. In a large bowl, vigorously whisk together the flour, baking soda, and spices. Set aside.
2. In a stand up mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add sugar and beat until fluffy. Mix in the egg and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.)
3. Divide dough into thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5 to 10 minutes. If after refrigerating the dough feels too soft to roll out, work in a little more flour.
4. Preheat oven to 350°F.
5. Place a third of the dough at a time on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough out to 1/8 inch thick. Transfer the rolled out dough to the refrigerate again to chill for 5 to 10 minutes. This will make it easier to cut the cookies out. Continue with the other 2 thirds of dough.
6. Use a cookie cutter to cut out shapes or place a stencil over the dough and use a knife to cut it into desired shapes.
7. Transfer to ungreased baking sheets. Press raisins, chocolate chips, or candy pieces in the center of each cookie if desired for the "buttons."
8. Bake at 350°F until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired.

Icing

1. Beat the egg whites and lemon juice together, adding the sifted powder sugar until the mixture holds stiff peaks.
2. If using powdered egg whites: Combine 1 tablespoon egg white powder with 2 tablespoons water. Proceed as you would otherwise.
3. If the icing is too runny, add more powdered sugar until you get the desired consistency.
4. Once you make the royal icing, use quickly before it hardens.
5. To decorate, fill a piping bag with the icing to pipe out different shapes on the cookies. (Or use a plastic sandwich bag, with the tip of one corner of the bag cut off.) Keep the icing covered while you work with it or it will dry out.