Preheat the oven to 350°F/175°C. Line two sheet pans with parchment paper or baking mats and set aside. Slice the butter into small cubes (about 1/2-inch pieces) and place back in the refrigerator to stay cold.

Put the cold cubed butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed for about 3 minutes, until well combined. It won't be fully creamed and fluffy because it's too cold. Scrape down the sides and bottom of the bowl.

Add the eggs, salt, ginger, cinnamon, clove, and allspice to the bowl. Mix for 1 minute more on medium speed until all ingredients are evenly incorporated. Scrape down the bowl again.

With the mixer running on low speed, slowly add the flour to the bowl. Mix just until combined and no flour streaks remain. This will be a very thick dough. If crumbly, knead gently with your hands for about 30 seconds until it comes together.

Gather the dough into a ball and divide it in half. Lightly flour a clean work surface and start with half of the dough. Lightly flour the top of the dough and a rolling pin. Roll out to about 1/4 to 1/3 inch thick. Thicker (1/3 inch) produces softer cookies and thinner (1/4 inch) produces crispier cookies.

Cut shapes out of the dough using cookie cutters, dipping cutters in flour between cuts to prevent sticking. Place cookies on the prepared baking sheets, spacing about 1 inch apart.

Bake for 9-12 minutes. Cookies cut 1/3 inch thick and baked for about 10 minutes produce cookies with slightly crispy edges and soft centers. Look for edges that are just beginning to turn golden brown. Longer baking times will produce crispier cookies.

If decorating with candies and sprinkles, press them into the cookies when still hot. If frosting the cookies, allow them to cool completely on a wire rack (about 30 minutes) before frosting.