Preheat the oven to 325 degrees (F). Prepare sheet pans with silpats or parchment paper.

In an electric mixer, cream together the butter and salt, and whip until creamy. Slowly add the powdered sugar and beat until light and fluffy, about 2 minutes. Add the yolks and mix to combine. Add the flour, ginger and cinnamon until just barely combined (over mixing will make them tough). Wrap the dough in plastic wrap and refrigerate until the dough is firm and chilled enough that you are able to handle it.

(I recommend cutting the chilled dough in half and working with smaller chunks at a time so it doesn’t all get warm and sticky. Just keep the second half in the fridge until you are ready to use it. I also suggest rolling the dough out with powdered sugar, not flour-it keeps the cookies from getting tough from the extra flour).

Once the dough is rolled out, cut shapes with a cookie cutter and gently lay them on the silpat covered sheet pans. Bake for 8-12 minutes. (It really depends on your oven). They should remain very pale, and should NOT turn golden brown. If they start to color on the edges, remove them immediately.

If you are going to add royal icing, wait until the cookies are completely cooled to decorate.

For the Royal Icing:
Using an electric mixer, combine the powdered sugar, flavoring and egg whites together until thick, smooth and shiny. If the icing is too runny, add more powdered sugar by the spoonful until it reaches your desired consistency. If you want to add food coloring, divide the icing into small bowls, and add the desired color into each bowl. It is best to use the icing immediately, or keep it covered with plastic wrap so it doesn’t form a crusty skin. You can spread the icing or pipe in on to the cookies.
Have fun!