The classic gingerbread cookies shaped like footballs and also gluten free!
Place all dry ingredients (except sugar) in a medium bowl and mix. Set aside.
Place butter, sugar, molasses and eggs in a large bowl. Beat with electric mixer on medium until completely combined. With mixer on low, gradually add dry ingredients. Mix just until combined.
Split dough in halves and wrap in plastic wrap. Place in refrigerator for at least an hour. Preheat oven to 375°F. Dust clean counter with corn starch. Knead dough for a minute or so on the dusted surface. Roll out to between 1/8" to 1/4" thickness, adding a little more corn starch as needed. Cut into footballs using a cookie cutter or a homemade cutter made of cardboard about 3"x5". Place cookies on a parchment lined cookie sheet. I used 13"x18" half sheet pans and was able to fit 5 cookies per pan. Recipe makes 18-20 cookies. Bake for 10 minutes. Let cool, then frost with royal icing. Let the icing harden before serving (about 30-40 minutes).
Place all of the icing ingredients in a large bowl. Mix on low for 6 minutes. Pour into a container with sealed lid until ready to use. Icing will be thick. Add a few drops of water to thin it out a bit. It should be the consistency of toothpaste. Note: This icing dries out quickly, so you always want to keep it covered. Place frosting in a pastry bag fitted with a small round tip such as a #6. Pipe the lines and laces onto the cookies to make them look like footballs. Let the icing dry before serving. Store in an airtight container for up to a week. Store leftover icing in an airtight container for a few weeks.