Using an electric whisk, beat together your butter and sugar until it is thick and smooth.

Add in your spices, baking soda and egg and beat together until well combined.

Use a spatula to mix through the flour, 1/2 cup at a time until all of your flour is fully incorporated and your dough.

Place your dough on your bench top. Use your hands to bring the mixture together to form a smooth dough ball.

Cover with a little cling film and place the dough in the fridge for 20 minutes.

Preheat your oven to 160 degrees, fan bake.

Dust your bench top and dough with a little icing sugar. Roll out your dough to approx 1cm thick. Cut out cookies using your chosen cookie cutters and place them onto a lined baking sheet. Regathering up the scrap dough and rolling out again as needed

Bake cookies in batches for approx 8 minutes or until the edges are golden.

Let your gingerbread cookies cool fully before icing.

Cookies will last up to 7 days in a sealed container.