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1
Sift together flour, baking soda, and baking powder into a large bowl.
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2
Set aside.
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3
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy.
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4
Mix in spices and salt, then eggs and molasses.
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5
Reduce speed to low.
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6
Add flour mixture; mix until just combined.
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7
Divide dough into three disks of equal size; wrap each in plastic.
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8
Refrigerate until cold, about 1 hour.
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9
Preheat oven to 350.
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10
Roll out dough on a lightly floured work surface.
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11
Cut into snowflakes with a 7- inch snowflake-shape cookie cutter.
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12
Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
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13
Bake cookies until crisp but not dark, 12 to 14 minutes (it only took me about 11 minutes, so be sure to check them often).
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14
Let cool on sheets on wire racks.
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15
If you decide to frost cookies: Put icing in a pastry bag fitted with a small plain round ti.
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16
Pipe designs on snowflakes; immediately sprinkle with sanding sugar.
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17
Let stand 5 minutes; tap off excess sugar.
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18
Let icing set completely at room temperature, about 1 hour.
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19
Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.
