Good to Know: If you’re sensitive to gluten, check out our gluten-free gingerbread recipe.
1. In a large bowl, sift together flour, baking soda and baking powder. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices, salt, eggs and molasses. Add flour mixture; combine on low speed. Divide dough into thirds, and wrap in plastic. Chill for at least 1 hour.
3. Heat oven to 350 F. Line baking sheets with parchment paper. Set aside. On a lightly floured work surface, roll dough 1/8″ thick. Cut into shapes then transfer to prepared baking sheets.
4. Freeze for 10 minutes before baking (or refrigerate for 15 minutes). Bake for 9 to 12 minutes. Let cookies cool on wire racks.
Once cooled, decorate with royal icing and serve!