1. In a large bowl, beat 1 stick (1/2 cup) unsalted butter and 1/2 cup sugar. Beat in 1 large egg and 1/4 cup light molasses. In another bowl, combine 2 1/3 cups all-purpose flour, 1 tbsp unsweetened cocoa powder, 3/4 tsp baking soda, 1 tbsp ground ginger, 1 tsp white pepper and 1/2 tsp ground cinnamon. Stir into butter mixture. Divide dough in half. Wrap each piece in plastic wrap and refrigerate 2 hours. Roll one piece on a floured surface to 1/8 inch thick. Cut shapes with a 3-inch cutter; transfer to 2 ungreased baking sheets. Re-roll scraps and cut more shapes. Repeat with remaining dough. Bake at 350 degrees for 11 minutes. Transfer cookies to racks to cool. To prepare icing, in a bowl, beat 2 cups confectioners' sugar, 2 tbsp powdered egg whites and 3 tbsp water until thick and shiny, about 5 minutes. Tint some of the icing with food coloring, if desired; transfer to pastry bags with writing tips and decorate cooled cookies.