Begin by beating the butter in a large mixing bowl until creamy. Add the light brown sugar and mix until fluffy and well-combined, roughly 2-3 minutes.

Stir in the molasses until everything is thoroughly blended and looks smooth.

In a separate bowl, whisk together the flour, spices, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing until a soft dough forms.

If the dough feels too dry, incorporate milk to achieve the right consistency.

Divide the dough in half, then place each half between two sheets of parchment paper. Roll out to about ⅜ inch thick.

Chill the dough in the refrigerator for 1-2 hours until firm.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Cut out shapes with cookie cutters and place them on the prepared baking sheets.

Bake for 8-9 minutes, keeping an eye on the cookies.

Allow the cookies to cool on the baking sheets for about 10 minutes before transferring them to a wire rack.

Once cooled, decorate as desired with royal icing or powdered sugar.