• In a large bowl, using a handheld electric mixer or the mixing bowl of a stand mixer with the paddle attachment, cream the butter, zest, and sugars together on medium speed until light and fluffy, about 4 minutes, scraping down the sides with a spatula as needed.
• Meanwhile, whisk together the flour, baking powder, baking soda, ginger, nutmeg, allspice, and cinnamon in a medium bowl; set aside. In another bowl, whisk together the eggs, molasses, orange juice, and vanilla extract.
• When the butter and sugar are integrated, lower the speed of the mixer, add the egg mixture, beating well, scraping down the sides with a spatula as needed, then add the flour mixture in 3 batches, beating until just combined after each addition. The dough will be pretty dense and slightly dry to the touch.
• Remove the bowl from the machine. Divide the cookie dough into three portions, then wrap it in plastic wrap, and chill for at least 3 hours or overnight; this step will make it easier to finish rolling out the dough when it has chilled.
• It will also mean you only have half of the dough getting warm as you roll it. (It’s a long time, I know, but you want your cookie dough to be manageable and to keep its shape when the cookies are baking, and you won’t get that unless you have chilled solid dough).
• When ready to bake, preheat the oven to 350 degrees F—line three baking sheets with parchment; set aside. Remove the cookie dough from the refrigerator and let it sit at room temperature for 5 to 10 minutes before rolling.
• Using a rolling pin, roll out the cookie dough on a lightly floured work surface to a thickness of ¼ inch.
• Using your favorite cookie cutters, cut out as many shapes as the dough will allow, and carefully transfer them to the cookie sheets arranging them 1 inch apart.
• If the dough becomes too soft, return it to the freezer until firm. Save any scraps and keep them cool in the refrigerator before re-rolling.
• Bake until centers are puffed up, and edges are crisp, about 10–12 minutes. Allow the cookies to stand on the baking sheet until the cookies are firm enough, about 2 minutes, then transfer the cookies to a wire rack and let them cool to room temperature before decorating. Repeat with any remaining dough.

How to Make Icing

• While the gingerbread cookies are cooling, make the icing. In a medium bowl, add all the ingredients and whisk together until smooth and glossy. If too thick in consistency, add a touch more corn syrup; transfer to a piping bag with a thin nozzle, or dip the Gingerbread Cookies in the Icing.
• You can also brush them or divide the icing into separate bowls and stir in food coloring as desired, paint them with a paintbrush or spread them using a knife or the back of a spoon. Let the Icing dry on the cookies for at least a few hours before packing them in gift boxes or cookie tins.
• Gingerbread cookies will last for 2 weeks when sealed in an airtight container but are best eaten fresh; stack them between sheets of parchment paper to preserve decorations.