Hang-the-Stockings Gingerbread Cookies

Whisk flour, ginger, cinnamon, allspice, baking soda, and salt in medium bowl to blend. Beat butter and sugar in large bowl with mixer on medium speed until light and fluffy. Beat in molasses, then egg yolk. On low speed, gradually beat in flour mixture just until blended. Divide dough in half; shape each into a 1/2-inch-thick disk and wrap separately in plastic. Chill about 2 hours or overnight until firm enough to roll. Heat oven to 350 degrees F. Line baking sheet(s) with parchment, nonstick foil or reusable nonstick liners. On well-floured surface with floured rolling pin, roll out 1 disk at a time to 1/8-inch thickness. Use a 4-inch stocking cutter to cut out about 18 stockings (reroll dough scraps). Place on prepared baking sheet(s), 1 inch apart. Bake 11 to 13 minutes until edges are slightly darker brown and cookies are set. Cool 3 minutes, then move to wire rack and cool completely. To make the icing: Beat confectioners' sugar and Just Whites in a large bowl with mixer on low speed until combined. Add water; beat until blended. Increase speed to high; beat 8 minutes or until icing is very thick and white. Makes 2 1/2 cups. Thin icing with a few drops of water. Using photo as a guide, spread icing on cookies and sprinkle with coarse blue sugar. Let dry completely, at least 4 to 6 hours.