Sift together the flour, baking soda, salt and ground spices.

In a stand mixer fitted with a paddle attachment or with hand-held beaters, beat the butter on medium speed until smooth and light, 1 - 2 minutes.

Beat in the egg and vanilla extract until well incorporated, about 15 seconds.

Add the molasses, and beat until well incorporated. The mixture should be smooth and of uniform consistency.

Next, reduce mixer speed to low. Add the sifted flour-spice mixture in three batches, each time folding until just incorporated. Do not over-mix the dough. Scrape down the sides of the bowl, and finish by hand with a spatula or flexible dough scraper. The cookie dough will be soft and sticky.

Divide into half. Place each half on a large piece of clingwrap. Wrap each up tightly, and pat down into a round disc.

Chill for at least 30 minutes to 3 hours. I recommend chilling overnight for a much richer and intense gingerbread cookie flavour.

Preheat oven to 175°C (350°F). Line 2 - 3 baking trays with baking paper or silicon baking mats.

Place one cookie dough on a lightly floured silicon baking mat or large sheet of baking paper. If needed, lightly flour the cookie dough and rolling pin.

Roll the dough to ¼-inch thickness. Using cookie cutters, cut out cookie shapes. Transfer to the lined baking trays, allowing for 2 inches of space between the cookies.

Important! Chill the cut-out cookies in the tray for 10 to 15 mins.

Bring the scraps together, re-roll and cut out. Repeat with the other disc.

Bake for 10 - 12 mins for soft and chewy cookies. The edges should just start to brown, but not darken.

Remove from the oven. Let sit for a few minutes, the cookies will be soft. Use a metal spatula to transfer cookies to a wire rack to cool completely.

Once cookies are completely cooled, decorate as desired.

Put all the dry ingredients into the bowl of a stand mixer fitted with a whisk attachment. Add 9 tbsp water first.

Start on the lowest speed for 10 to 15 seconds.

Increase to high speed and whip for 1.5 to 2 minutes. Stop to lift the whisk and check for consistency. When the icing drizzles down and disappears or smoothens out in 15 - 20 seconds, it is ready.

If it's too thick (takes longer than 20 seconds), add a bit more water. If it's too thin (takes less than 10 seconds), add a bit more sifted icing or confectioner's sugar. Sometimes, you may need more water, as much as 10 - 12 tbsp, depending on your environment.

If desired, divide the icing and mix in gel colours of your choice. Using piping bags and a Wilton No. 2 tip, decorate the cookies. The icing needs about 1 - 2 hours to set completely.

Once made, royal icing will dry and harden quickly at room temperature. While working with some but not all of the icing, keep the unused icing covered with a damp paper towel set directly onto the surface of the icing and up the sides of the bowl. This prevents it from hardening.

Alternatively, you can press a large sheet of clingwrap onto the surface and up the sides of the bowl to seal any gaps where the icing is exposed (see Notes below on how to store/restore unused icing).