In a stand mixer with a paddle attachment, combine your flour, spices, salt, and baking soda. Mix until combined.

Add the cubed butter and mix on medium speed until it resembles coarse wet sand.

Combine the yolk, sugar, molasses, and syrup. Add it to the mixture and mix on medium speed until the dough comes together. Wrap the dough with plastic wrap and refrigerate for 1 hour.

When your dough is firm, place it on a lightly floured surface. Roll the dough out until it's 1/4" thick. Punch out the gingerbread shape with a cookie cutter.

To get the right Gingy shape and depending on the type of cookie cutter your have, trim the legs and arms with a sharp pairing knife. The sides of the legs and arms should be straight. If necessary, trim the base of the neck to get a slight smaller head.

Transfer each piece to a silpat or parchment lined sheet pan. Adjust the head and arms to how you want Gingy to be positioned. If you want Gingy to be sitting up slightly like in the interrogation scene, place him on the side of a lightly greased sautee pan.

Bake at 350F for 12 minutes or until golden brown.

Meanwhile, to create the royal icing, add the egg whites to a stand mixer with a paddle attachment.

On low speed, add the sifted powdered sugar. Whisk until the mixture is smooth. Add the extract and mix to combine.

Set aside half of the icing in a bowl, covered with plastic wrap. Divide the last half into two bowls and color one batch red and the other batch light blue. Bag the icing in a pipping bag fitted with small tip.

With images of Gingy to use as a guide, pipe the white icing to create his eyes and stitches and her legs. The light blue is for his eye brows and the red is for his mouth. Use royal icing to glue his gum drops buttons on.