Have you ever had a gingerbread cookie that was soft? Well, here it is! Even after storing it, it still stays soft. Isn't that wonderful? You can also pipe some decorations on them with Royal Icing. Okay kiddies, let's get working!
In a large bowl, cream together the butter and sugar until fluffy. Stir in the molasses and water.
In a medium bowl whisk together the remaining ingredients. Slowly add the dry ingredients to the butter mixture, stirring constantly.
Divide the dough in half and flatten to a round disk and wrap each disk in a plastic wrap and chill overnight. (You can freeze half or all of it if desired for later use.)
Preheat the oven to 325 degrees. Lightly grease cookie sheets. On a lightly floured surface roll out one of the disk of dough, leaving the other chilled. Rolled to 1/4 inch thickness, adding more flour if needed. Cut the cookies into desired shapes and place about an inch apart on the cookie sheets. Bake for 6 to 10 minutes depending on the size of the cookies. The cookies should be firm but not browned. Re-roll the scraps and continue to cut and bake until the dough is gone.
Cool the cookies on the cookie sheet for a few minutes, then remove them to a wire rack to finish cooling.
In a large bowl, beat the powdered sugar, egg white, cream of tartar and orange extract on medium high speed for 5 minutes. Check to see if you can form peaks with a teaspoon. If you cannot, beat at a higher speed for a minute more and check again. Beat and check at thirty second intervals until the peaks form. Tint icing with food coloring as desired.