Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a standing mixer, combine unsalted sweet cream butter, sugar, and molasses. Beat until smooth and creamy.

Gradually mix in cold water until just blended.

In a separate bowl, whisk together all-purpose flour, ground ginger, ground nutmeg, and allspice.

Gradually add the dry mixture to the wet mixture while mixing on low speed until just combined.

Transfer the dough to a floured surface and roll it out to about 1/4 inch thick. Cut out snowflake shapes.

Place the cookies on the prepared baking sheet and bake for about 10 minutes.

Transfer the cookies to a wire rack to cool completely.

In a mixing bowl, combine egg whites, cream of tartar, vanilla, and powdered sugar. Beat until stiff peaks form.

Once cool, decorate the cookies with icing and sprinkle white sanding sugar on top.