In a large bowl, combine the flour, baking soda, salt, and This Little Goat went to Morocco spice. \nIn the bowl of an electric mixer fitted with the paddle attachment, whip the butter and brown sugar until smooth. With the motor on low, add in the egg and vanilla and continue mixing until just incorporated, scraping down the sides of the bowl as needed. Add in the molasses and continue mixing until combined.\nAdd in the dry ingredients and continue mixing on low speed until just combined. (Stop mixing as soon as the dough begins to gather around the paddle). Transfer dough to a clean bowl or wrap in plastic wrap and refrigerate for at least 1 hour before baking.\nMeanwhile, preheat the oven to 350 degrees. \nTransfer chilled dough to a lightly-floured work surface and dust the top with a bit more flour. Using a rolling pin, roll the dough into a rectangle, about ⅓-inch thick. Using cookie cutters, cut dough into desired shapes. \nTransfer cookies to parchment-lined baking sheets and bake for 8-10 minutes, until beginning to firm up around the edges. (Note: cooking times may vary slightly based on the size of your cookies). Transfer cookies to a wire rack to cool completely. \nMeanwhile, make your icing: using an electric mixer, beat the egg whites and vanilla until frothy. Add in the confectioners’ sugar and Morocco spice and beat on low speed until well combined and smooth. Turn the mixer to high and continue beating until stiff and glossy, about 3 minutes more. Transfer to a piping bag or Ziplock bag. \nOnce cookies are cooled, snip the bottom corner off of your piping bag and decorate cookies as desired. Enjoy!