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In a medium bowl, whisk flour with rest of dry ingredients.
In a large bowl of a mixer, cream the butter and granulated sugar on medium high until creamy, about 3 minutes.
Add egg and molasses and beat to combine, scraping down bowl as you need to.
With mixer on low, gradually add flour mixture and beat until combined.
Wrap dough in plastic and refrigerate until firm, about 1 hour or up to 3 days.
Preheat oven to 350°F, with racks in upper and lower thirds.
On a lightly floured work surface, roll out dough to a ¼ inch thickness, and with cookie cutters, cut into your favourite shapes.
Arrange cookies on parchment lined baking sheets, and bake until firm and golden, around 8 min for chewy, 10 min for snappy.
Let cool completely on sheets on wire racks.
Store in airtight containers for up to one week, or freeze.
To make the lemon icing, combine lemon juice, icing sugar with a small whisk.
Add more lemon if too thick.
Put the icing in a small Ziploc bag and cut one corner to make a tip.
Drizzle onto cooled cookies and sprinkle with sugar.
The cookies freeze well for up to one month.