• Combine flour, baking soda, salt, ginger, cinnamon, nutmeg, all spice and whisk together.
• In a stand mixer or large mixing bowl with hand beater, cream butter and sugar until light and fluffy.
• Add the molasses and beat well.
• Add egg and water and beat well.
• Gradually add flour mixture a little at a time, mixing just until combined.
• Divide dough in half, wrap in plastic wrap and chill in fridge for at least 30 minutes.
• Preheat oven to 350 degrees.
• On a lightly floured surface, roll dough out to ⅛ inch thickness.
• Using a cookie cutter, cut dough and place cookies 2 inches apart on a lightly greased cookie sheet.
• Bake 7-9 minutes.
• Cool 1-2 minutes on baking sheet and then remove to wire racks to cool completely.

Glaze

• Once cooled, whisk together powdered sugar and water until desired consistency.
• Place icing in a piping bag or plastic zip top bag and outline gingerbread men and decorate as desired.
• Let cookies rest until icing is set, store in air tight container, lining layers of cookies with wax paper.

Royal Icing

• With a stand mixer or hand beater, whisk together the powdered sugar, meringue powder and water on high speed for about 2 minutes.
• The icing should slowly drizzle off the whisk and blend back together. If the icing is too thick add a touch more water, if it is too thin add a bit more powdered sugar.
• Add icing to piping or zip top bag and decorate cookies as desired.
• Let icing dry and harden for at least 2 hours. Store cookies in air tight container between layers of wax paper.