In a pot, put the sugar, water, molasses (honey or maple in case you do not have molasses), ginger, cinnamon, cocoa powder (eye is not sugary) and ground nutmeg. Bring the pot to the stove over medium heat and let the ingredients sit completely. Move constantly to avoid sugars going to caramelize.
Remove the saucepan from the heat and add the butter at room temperature. Beat with the help of the balloon or a miserable one and let it cool to room temperature.
Mix the flour together with the baking powder, salt and baking soda.
When our mixture is completely cooled, place it in a bowl of blender and prepare the blender with the kneading rods and little by little we incorporate the mixture of dry ingredients. You can do it by hand and with a stick it is not necessary to use the blender .
If necessary, knead by hand. Cover the dough with the plastic and take it to the refrigerator for at least two hours. I recommend leaving it better all night, this way it will be firm enough to extend and cut it with cookie molds.
Remove the dough from the refrigerator and preheat the oven to 180 ° C.
Cut the dough into pieces and stretch it with the rolling pin. If your dough is cold enough it will not be necessary to use flour to stretch it. If you stick a bit to the rolling pin or the table you can add a little flour or place the dough between two waxed papers and stretch it, so your dough will not be dry.
Cut the dough using cookie cutters. Put the figurines a little separated between them, on a cookie sheet with waxed paper (parchment). Bake at 180 ° C for 10 minutes. They will not be too golden but it is enough time for them to be soft and cooked.
Remove them from the oven and let them cool completely. You can decorate them with royal icing / real polish / glaze or eat them without decorating.
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