In a large bowl, beat the butter, brown sugar and molasses until fluffy. Add the eggs, beating well after each addition.

In a separate medium bowl sift together the flour, ginger, cinnamon, all spice, baking powder, baking soda and salt and mix to combine. Add the dry ingredients to the butter mixture, and mix to combine (I start using a spoon or my mixture then finish with my hands).

Divide the dough into 2 balls, wrap tightly in plastic wrap, form into thick disk (easier to roll) and refrigerate for 2 hours or overnight.

Preheat the oven to 350 F and line two baking sheets with parchment paper (you can bake in batches if you only have one baking sheet).

Roll each ball of dough out on a lightly floured clean surface until around 1/8" thick. Using a cookie cutter or "home" template, cut out the cookies and use a metal spatula to lift each cookie to the baking sheet, leaving about 1/2" apart. Repeat with the remaining dough. You can re-roll the scraps once (gets too dry after that in my experience).

Using a plastic straw, cut a hole in the top of the head (or near the top of any shape you're using). Repeat with the remaining cookies.

Bake the cookies until they are just golden brown, around 12-15 minutes and remove from the oven. Cool on a cooling rack.

Cut a ribbon or piece of string 10-12" long and wind it through the hole half-way. Tie it once at the base of the cookie, move up the string or ribbon about 3" and tie a bow at the top. Hang on the tree!