In a medium bowl, sift together flour, salt, baking soda, and spices. Set aside.

In a large bowl, beat butter and sugar until light and fluffy.

Add in egg and molasses and beat until well combined.

Gradually add the flour mixture to the butter mixture, beating until incorporated.

Divide the dough in half, wrap each half in plastic wrap and place in the refrigerator for at least two hours.

When the dough is ready, preheat the oven to 350 F and line baking sheets with parchment paper.

On a lightly floured surface,, roll out the dough to about ¼ inch thickness. If you like a thicker cookie, aim for about ½ inch thickness, but know they’ll take a little longer to bake.

Dip cookie cutters in a little bit of flour and then cut out the cookies from the dough.

Place cut out cookies on prepared baking sheets and bake for 8-12 minutes, until cookies are firm and the edges are just beginning to brown.

Cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.

In a large bowl, beat sugar and meringue powder together until combined.

Add water and beat in medium to high speed until very glossy and hold stiff peaks.

If needed, add more water or sugar to get the right consistency.

Divide icing into bowls and add desired colors.

Transfer icing to piping bags with round tips to decorate.

Melt chocolate in a double boiler.

Dip Mickey Mouse ears into melted chocolate. Use a rubber spatula to scrape off excess chocolate.

Place dipped cookies on a baking sheet lined with wax or parchment paper to let chocolate set.