Step 1: In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This can be done with an electric mixer or by hand.
Step 2: Beat in the large egg and unsulphured molasses until well combined, scraping down the sides of the bowl as needed.
Step 3: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and dried ground ginger until thoroughly combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (if using a mixer) or by hand until just combined and a soft dough forms. Be careful not to overmix.
Step 5: Divide the dough into two equal portions, flatten each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1-2 hours, or preferably overnight. Chilling is essential for firm dough and to prevent spreading.
Step 6: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Step 7: On a lightly floured surface, roll out one disc of chilled dough to about ¼-inch thickness. If you prefer to roll out balls, you can skip this, and instead roll dough into 1-inch balls and then roll in optional granulated sugar.
Step 8: Use cookie cutters to cut out desired shapes. Carefully transfer the cut cookies to the prepared baking sheets, leaving about 1 inch between each cookie.
Step 9: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still look slightly soft. Baking time will vary based on cookie size and thickness.
Step 10: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, decorate as desired.