Preheat oven to 180C/350F/Gas 4 and line cookie sheet with parchment paper.

To make the cookies use a stand mixer, and beat together the butter, sugar, molasses and egg.

Add the water and mix until combined

In a large bowl, sift the flour and spices together.

Gradually mix the dry ingredients into the wet ingredients to form a dough.

Cover with plastic wrap and refrigerate for 2-3 hours.

Roll gingerbead dough out on a floured surface to ¼ inch in thickness.

Use a Mickey Mouse snowman cookie cutter to cut out the dough. Re-roll the dough as required.

Place on prepared cookie sheet and bake in the oven for 10 minutes.

Allow to cool on the cookie sheet for 5 minutes then transfer to a wire rack to cool completely.

To make the royal icing, use a stand mixer on medium-speed and combine the egg whites, cream of tartar, vanilla and powdered sugar until stiff peaks form.

Scoop ¼ cup of icing into a piping bag fitted with a round (No. 2) tip.

Pipe an outline around the snowman part of the cookies, making sure to join the start and end of the line. Leave to dry for 5 minutes.

Scoop 1 cup of icing into a bowl and color with black good coloring gel.

Transfer the black icing to a piping bag fitted with a round (No. 2) tip.

Pipe a dot in the center of the ears and keep squeezing to form the full ears.

Thin the remaming icing with a couple of tablespoons of water (it should be a little runnier than honey).

Place the runny icing into a squeeze bottle and flood fill the snowmen.

Allow to dry for 5-10 minutes before adding Holly Sprinkles.

Use two holly leaves with a berry in the center for Mickey's bowtie, and red berries as snowman buttons.

Alternatively wait for the icing to dry completely and decorated with red and green icing instead.

All up to 24 hours for the icing to dry fully.