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1
Whisk together flour, baking soda, salt, and spices.
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2
With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy.
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3
Add eggs and molasses, and beat to combine.
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4
Reduce speed to low.
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5
Gradually add flour mixture, beating until just combined.
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6
Divide dough into thirds; flatten each piece into a disk, and wrap in plastic.
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7
Refrigerate until firm, at least 1 hour (or overnight).
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8
Dough can be frozen, wrapped tightly in plastic and placed in a resealable plastic bag, up to 3 months; thaw overnight in the refrigerator before using.
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9
On a generously floured piece of parchment paper, roll out one disk of dough to just under 1/4 inch thick.
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10
Brush off excess flour and freeze until firm, about 15 minutes.
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11
Preheat oven to 350F, with racks in upper and lower thirds.
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12
Using a 2-inch cookie cutter, quickly cut out shapes from dough and transfer to parchment-lined baking sheets, spacing them 2 inches apart, as you work.
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13
Freeze until firm, about 15 minutes.
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14
Repeat with remaining disks of dough.
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15
Bake cookies until crisp but not darkened, 8 to 10 minutes, firmly tapping down sheets once and rotating them halfway through.
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16
Transfer cookies to wire racks to cool completely before decorating as desired.
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17
Cookies can be stored up to 1 week at room temperature in airtight containers.
