For the Gingerbread Cookies

• In the bowl of a stand mixer with the paddle attachment, cream the butter and dark brown sugar for 3 minutes, until well combined. Add the egg and vanilla and mix for another 2 minutes until the mixture is light and glossy.
• Add the molasses and mix until well combined. 
• Add in the flour, spices, and salt. Mix on medium speed for about 3 minutes, or until the dough starts to pull away from the sides of the bowl.
• Wrap the dough in plastic and chill for 1 hour.
• Preheat the oven to 375 and line 2 sheets with parchment paper.
• Cut the dough in half and roll it out onto a lightly floured surface to about ½” thickness. Cut out gingerbread men shapes (or whatever shape you prefer) and place cookies onto prepared pans. They won’t need much room in between because they won’t spread in the oven.
• Place the cookie sheet into the freezer for 10 minutes, then bake at 375 for 8 minutes. Freezing the dough for just a few minutes before baking ensures that the cookies hold their shape.
• Let cool on the cookie sheet for 3-4 minutes, then transfer to a cooling rack. Allow to cool completely before icing. 

For the Icing

• Add all ingredients except the food coloring to a small mixing bowl and whisk until smooth. The icing should be a “15 second icing” which means that when you pick it up with your whisk and let it fall back into the bowl, it should take about 15 seconds to disappear back into the remaining icing. If it’s too thin, add extra powdered sugar. If it’s too thick, add a little more water. 
• Separate the icing into smaller bowls and color with the gel coloring. I used white, black, blush pink, and dark green.
• Put icing into piping bags (or ziplock bags with a small hole cut out) and decorate. Icing will take about 10-15 minutes to set once piped, then the cookies can be stacked for serving and transporting.