In a separate large bowl prepare the dry ingredients: whisk together flour, baking soda, salt, and spices.
In the mixer cream butter and add brown sugar. Mix until light and creamy.
Turn the mixer speed to low and slowly add in the dry ingredients.
After dough is almost all together, you will need to use your hands to smush together into a mass.
Separate into 2 or 3 balls of dough and flatten the dough balls into thick discs. Wrap in plastic and store in the fridge 2 hours to overnight.
When ready to bake, preheat the oven to 350 degrees F.
Roll out a disc of dough on a lightly floured surface. Dough should be just under ¼” thick.
Cut shapes out with a floured cookie cutter. Place on a parchment lined cookie sheet.
Chill sheet in fridge for 15 minutes to help prevent spreading.
Bake for 7-10 minutes. Make sure they don’t burn. Rotate pan in oven halfway through.
Let the cookies sit on the pan to set for 5-10 minutes. Carefully remove parchment paper by sliding it on to the counter. Or gently remove with a spatula.
ROYAL ICING
Whisk together all icing ingredients until smooth and glossy.
Add more sugar or water to get desired consistency.