In a large bowl sift together all dry ingredients: all-purpose flour, baking powder, baking soda, salt, ground ginger, and ground cinnamon. Set it aside.
Using a stand mixer with a paddle attachment, on a medium speed beat together softened unsalted butter and brown sugar. Add a large egg, vanilla extract, and molasses and mix it again.
Turn the speed down to low and add the dry ingredients in two steps. Mix it for a few minutes or until well combined.
Take the dough out of the mixing bowl, shape it into a ball and wrap using plastic wrap. Refrigerate for an hour.
After the dough is chilled, let it sit on the counter for about 10 minutes to soften up and get more elastic. Preheat your oven to 350°F and line your cookie sheet with a parchment paper or a silicone baking mat.
Take 1/3 of the dough and roll it out to about 6-7 mm thickness. Cut out the cookies using cookie cutters. Place them on a baking sheet and bake for about 7-8 minutes.
Once the cookies are ready, take them out of the oven and let them sit on the sheet for 5 minutes, then remove to a wire rack.
Optional: You can decorate these sugar cookies with royal icing and sprinkles