In a heavy saucepan over medium heat, bring brown sugar, molasses and spices to a boil, stirring occasionally, and remove from heat. After that, stir in the baking soda, then fill in the butter a few pieces while stirring at a time, let the butter melt first and then add the next piece of butter, do the rest until all the butter is melted. Add eggs, stirring until smooth then stir the salt and flour.

Grease two large baking sheet or cover them with parchment. Preheat oven at 325 ° F. Move the dough onto the surface and knead in the form of powder, dust with flour as needed, until smooth and not sticky (less than one minute). Clean the surface with flour and roll the dough out to a thickness of about 1/8-inch, then cut as many people as you can get the gingerbread and then transfer them to a baking sheet and give a distance of one inch distance apart. Do it again with the remaining dough.

Bake cookies in upper and lower thirds of the oven for about 10 to 12 minutes, switching position of sheets halfway through baking until the edges are slightly darker in color. Lift the cookies to cool completely on.

Make icing: mix all ingredients with a mixer is approximately 1 minute at medium speed until just combined. Increase the speed until the icing holds stiff peaks, about 3 minutes or less.

Enter the icing into a pastry bag with a fine tip to decorate a cookie that’s been made. Once the cookies are decorated and with other decorations, it is ready to serve.

Enjoy.