Turn the oven to 350° and line a baking pan with parchment paper or a silicone mat.

For the gingerbread cookies:

Measure or weigh the dry ingredients together (omitting the sweetener) and set aside.

In a stand mixer with a paddle attachment or in a large bowl, cream tthe butter until light and fluffy.

To the butter, add the sweetener and molasses, if using. Make sure to stop and scrape the bowl several times.

Add the egg to the butter mixture and incorporate well.

To the butter mixture, incorporate half of the dry ingredients before adding the remaining half.

Wrap in plastic wrap and refrigerate for at least one hour.

Dust a clean work surface with almond flour and roll the dough to approximately 1/4”-3/8” thick.

Using your favorite cookie cutters, cut as many shapes as possible before re-rolling the dough. Repeat until all of the dough is used.

Place on a baking sheet lined with parchment paper and bake in a 350° oven for 8-10 minutes.

For the icing:

In a stand mixer with a whisk attachment or in a medium sized bowl with a hand mixer, whip the egg white until it is lightly beaten and foamy.

Add the cream of tartar and sweetener to the egg white and beat until stiff peaks form.

Color the icing desired colors and place immediately into piping bags or cones.