Brown the butter: in a saucepan add the butter and set it over medium low heat. Cook as the butter melts, then starts to sputter. Eventually it will go quiet and foam, you’ll see little cream colored bits that look like panko in the bottom of the pan. Use a rubber spatula to stir the butter, scraping the edges of the pan to make sure those bits cook evenly. They will start turning brown and when they are all a rich brown color, transfer to a heatproof bowl. Scrape up all the bits of toasted milk solids into the bowl.

Bloom the spices: add the grated ginger, ground ginger and cinnamon to the butter and stir to combine. Set aside to cool.

When the butter is cool add the brown sugar, salt and vanilla and mix well with a whisk. Add the egg yolks and whisk vigorously until the mixture is smooth. Add the molasses and whisk very well.

Sift in the flour and add the baking powder and start mixing until you can’t see any flour bits. Add the milk and mix, you may want to switch to using your hands to mix it in. Shape it into a disk and wrap with plastic wrap. Set in the fridge to chill overnight.

When ready to bake, preheat the oven to 350 F. Grease then line two cookie sheets with parchment paper. Flour the countertop and flour the dough as well. Roll out into a quarter of an inch thickness (use thin layers of flour as you need to prevent them from sticking) and use a cookie cutter to punch out shapes. Set on the prepared cookie sheets, leaving a little bit of space around them (they don’t spread much but shouldn’t be close enough to touch). Bake for 10 minutes.

Let them cool on the pan (they will be very soft when hot) and when completely cool, set on a plate. Decorate as you like!