In a mixing bowl combine the flour, salt, allspice, cinnamon, nutmeg, cloves, pepper, and baking soda and whisk until completely combined. Set aside.

In an stand mixer fitted with the paddle attachment, on medium high speed, beat the butter until light and fluffy. Next add the sugar and beat until fluffy. Then add the egg and beat until evenly incorporated scraping down the bowl frequently. Add the molasses and mix until completely combined. The batter should be smooth.

Reduce the speed to low and add the flour. Mix until all of the flour has been just incorporated and then stop. Do not overmix.

Place the gingerbread dough on cling film shape into a ball and wrap. Flatten into a disk. Refrigerate for at least an hour but can be refrigerated over night.

Allow the dough to sit out at room temperature for at least 5 minutes so the dough can roll a bit easier. Lightly flour the counter, or parchment paper and roll out the dough to the desired thickness, about 1/8 inch.

Use a cookie cutter to cut out desired shapes, or place a stencil over the dough and use a knife to cut into desired shapes. If the dough is too warm pop it back in the refrigerator for 5-10 minutes.

Transfer 9 cookies onto a parchment or silicon lined sheet pan and bake for 8-10 minutes. Remove from the oven before the edges start to darken.

Allow to cool at least 5 minutes on the baking sheet before transferring to a cooling rack. Repeat with the rest of the cookie dough.

If using egg whites then in a stand mixer with the whisk attachment, beat the egg whites and lemon juice together adding the sifted powder sugar until the mixture holds stiff peaks. If using powdered egg whites in a stand mixer with the whisk attachment, combine the powder, water, and lemon juice. Then add the powdered sugar and whisk until stiff peaks form. If the icing is too runny, add more powdered sugar until you get the desired consistency and if it is too stiff add an additional teaspoon of water until the desired consistency is reached. Place the icing in a piping bag to help prevent it from hardening.

Decorate the cooled cookies as desired. Depending on the texture and amount of the icing used it may take several hours for it to completely harden.