1 1/2 cups (225 g) unbleached all-purpose flour

1/3 cup (35 g) cocoa powder

1 1/2 tsp ground ginger

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

6 tbsp (85 g) unsalted butter, softened

1/2 cup (105 g) lightly packed brown sugar

1/4 cup (60 ml) molasses

1 egg white

1 recipe vanilla royal icing (optional) (see recipe)

In a bowl, whisk together the flour, cocoa powder, ginger, baking soda, cinnamon, nutmeg and salt.

In a large bowl, cream the butter, brown sugar and molasses with an electric mixer. Add the egg white and mix well. With the mixer at low speed, or using a wooden spoon, stir in the dry ingredients until the dough is smooth. Shape into 2 discs. Cover with plastic wrap and refrigerate for 1 hour.

With the rack in the middle position, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.

On a lightly floured surface, roll out one piece of dough at a time to a thickness of 1/8 inch (3 mm). Cut the cookies with a 4-inch (10 cm) holiday-themed cookie cutter. Place on the prepared sheets, spacing them evenly. Use the scraps.

Bake one sheet at a time for 8 minutes or until the edges of the cookies are slightly firm. Let cool completely.

Decorate the cookies with vanilla royal icing, if desired. The cookies will keep for 3 weeks in an airtight container at room temperature.

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