Using a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together for 1-2 minutes until the mixture becomes creamy and smooth.

Incorporate the molasses (a helpful tip: coat your measuring cup with cooking spray before measuring the molasses so it slides out effortlessly) and the egg, then mix again until combined, using a spatula to scrape down the bowl's bottom and sides.

Add the flour, salt, baking soda, and spices. Mix until no dry streaks remain.

Turn the gingerbread cookie dough out onto a large sheet of plastic wrap and press it into a flat disc. Seal it tightly in the plastic wrap and refrigerate for at least 3 hours or up to overnight.

Set the oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.

On a surface dusted with flour, roll the gingerbread cookie dough to approximately 1/4" thickness. I find it's necessary to use plenty of flour to prevent sticking to the counter or rolling pin. Don't worry if the cookies appear coated with flour; it will be absorbed as you continue rolling. Use cookie cutters to cut into your preferred shapes.

Gently move the cookies to the prepared baking sheets, spacing them slightly apart. They don't expand much, but they will rise a bit, so avoid letting them touch during baking.

Bake for 9-11 minutes, just until they begin to set; be careful not to overbake, or they will lose their softness. Allow them to cool for 5-10 minutes on the pan, then transfer to wire racks to cool completely. Once cool, frost or decorate with royal icing.

In a medium bowl, combine the powdered sugar, vanilla, corn syrup, a pinch of salt, and 2 tablespoons of the water, whisking until smooth. The icing should be thick but still drizzleable; when you let it fall back into the bowl, it should disappear into itself within 1-3 seconds. If it's too thick, whisk in another 1/2 tablespoon of water at a time until you reach the right consistency. If you overshoot and it's too runny, whisk in two additional tablespoons of powdered sugar at a time.

If you like, divide the icing among small bowls and tint with food coloring, then transfer to piping bags fitted with small decorating tips.

Pipe eyes, a mouth, buttons, or other designs onto the cooled gingerbread cookies, then leave them out for 3-4 hours so the icing can harden before storing in an airtight container for up to 7 days.