• Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.
• In a medium saucepan over low heat, melt the unsalted butter, brown sugar, and molasses together. Stir frequently until smooth. Remove from heat and transfer to a large mixing bowl.
  2/3 cup butter, ¾ cup light brown sugar, ¼ cup molasses

Combine Dry and Wet Ingredients:

• Sift the all-purpose flour into a separate bowl. Add the ground ginger, ground cinnamon, baking soda, and a pinch of salt. Stir to mix.
  3 ¼ cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon ground ginger, 2 teaspoons ground cinnamon, Pinch of salt
• Gradually add the dry ingredients to the wet mixture, stirring first with a wooden spoon.

Form the Dough:

• Then, use your hands to form a soft dough. If the dough feels too sticky, you can add a bit more flour, 1 tablespoon at a time.
• Shape the dough into a ball, wrap it in plastic wrap, and chill in the fridge for 30 minutes. This will make it easier to roll out and cut.
• Divide the chilled dough in half. Roll out one portion on a lightly floured surface to about ¼-inch thickness. Use cookie cutters to cut out shapes, then transfer the cookies to the prepared baking sheets.

Bake:

• Bake in the preheated oven for 8 to 10 minutes. For softer cookies, bake for 8 minutes; for crispier cookies, bake for 10 minutes.
• Let the cookies cool completely on a wire rack before decorating.

Royal Icing Instructions

• Sift the powdered sugar into a large mixing bowl. Add 2 tablespoons of milk and whisk until smooth. If the icing is too thick, add an additional tablespoon of milk as needed. Optionally, add a teaspoon of lemon juice for a hint of flavor.
  2 cups powdered sugar, 2 to 3 tablespoons milk, 1 teaspoon lemon juice
• Transfer the icing to a piping bag with a small tip. Decorate the cooled gingerbread cookies as desired. Let the icing set before serving.