In a stand mixer, cream together the coconut sugar (or sugar), butter, molasses, and vanilla extract.
After about 30 seconds or so, add the egg.
Next, in a medium bowl, whisk together all of the dry ingredients.
Then, slowly transfer the dry ingredients into the mixing bowl with the wet ingredients.
Mix until everything is well combined.
Cover dough and place in the fridge for at least 3 hours until it’s firm enough to work with.
Preheat the oven to 350, and line a baking sheet with parchment paper.
Option 1: Lay a large piece of plastic wrap on your working surface. Transfer the chilled dough directly from the bowl onto the plastic wrap. Fold up the plastic wrap so the dough becomes a ball. Then gently unwrap the plastic, and add a new piece of plastic wrap directly on top of the used one. That way the dough is essentially sandwiched between two pieces of plastic wrap, and will be super easy to roll out!! Then, using a rolling pin to gently roll it out until it's about 1/4-inch thick.
Option 2: If you don't like the plastic wrap method, that's fine! Generously add flour to your working surface. Transfer the dough from the bowl to the working surface. Sprinkle some flour on top of the dough, so that it doesn't stick when you roll it out. Gently roll out the dough untio it's about 1/4-inch thick. As you are working, do not be scared to add more flour to the work surface. Any extra flour spots on top of your shaped cookie dough will bake off.
Use cookie cutters to cut out shapes and gently place the cookies onto the baking sheet.
Bake for 8-10 minutes.
Let them cool completely before icing them - this is a must.
To make the icing, whisk the powdered sugar and water until there are no clumps.
Transfer the icing into a small Ziploc bag, squeeze out any excess air and seal the bag.
Cut off a tiny piece of one of the lower corners and squeeze icing through the hole to decorate the cookies as desired.