To make cookies: Preheat oven to 325°. Cream butter, sugar, salt, cinnamon and ground ginger in a mixer on medium speed until butter and sugar are well incorporated, about five minutes. Scrape down the side of the mixing bowl with a rubber spatula and add baking soda and vanilla on low. Add the egg and the yolk on low speed, one at a time, scraping down the bowl in-between each addition. Add each cup of flour slowly and mix until the dough forms and there is no more flour left at the bottom of the bowl. Form dough into two 1-inch-thick disks, wrap in plastic and chill at least two hours. When you are ready to roll, take one dough disk out of the fridge and let thaw for five minutes.

Dust rolling pin, dough and parchment paper with flour and roll dough on the parchment to quarter-inch thick. Cut out with desired cookie cutter and place on a parchment-lined baking tray. Bake for 12 minutes or until the edges are lightly browned. Rotate the tray halfway through to ensure even browning. These cookies should be pale and resemble a sugar cookie. Repeat with scraps and remaining dough.

To make icing: Using a mixer on medium-high speed, beat all ingredients together until tripled in volume, about five minutes. Add water 1 tablespoon at a time and beat until the icing no longer holds a peak when lifted. It should be a glue-like consistency. Pipe or spread onto cooled cookies and decorate with festive toppings as desired.