Gingerbread Cookies

I made these cookies for my son's Camp Andy birthday party. He turned 8 on Wednesday and we're celebrating today with our friends. Obviously, we went with a woodlands theme, hence the animals and trees.

GINGERBREAD COOKIESMakes About 6 1/2 Dozen1 cup butter, softened1 cup sugar1 1/2 tsp baking soda1 cup molasses5 cups all purpose flour1 1/2 tbsp ground ginger1 1/2 tsp ground cinnamon1/2 tsp ground allspice1/4 tsp saltBeat the butter and sugar at medium speed with an electric mixer until fluffy.Stir together the baking soda and 1/4 cup water till dissolved; stir in molasses. (I do this in a 2 cup measuring cup)Combine the flour and next 4 ingredients. Add to butter mixture alternately with molasses mixture, beginning and ending with the flour mixture. Shape dough into 2 equal discs. Wrap in plastic wrap and chill for 1 hour.Preheat oven to 350 degrees. Between sheets of wax paper, roll dough to 1/4-inch thickness. Cut with desired cooked cutters. Place 2-inches apart on parchment lined baking sheets.Bake at 350 degrees for 8 to 10 minutes or until edges are lightly browned. Let cool on baking sheet for 5 minutes; transfer to a wire to cool completely.Tip: I like to chill the cut cookie shapes before I bake them for about 5 minutes. Also, if your dough gets too soft, roll it and then chill in the fridge before you cut them with the shapes.ROYAL ICING1 1/2 cup powdered sugar1 egg whiteIn a small bowl, whisk together the powdered sugar and meringue powder. Add in the water and stir till smooth. Scoop into the pastry bag and decorate as desired. It does dry quickly, so you have to work quickly.Recipe adapted from my friend Jennifer.