Make the cookie dough: In a small bowl, whisk together the flour, baking soda, spice, and salt.

In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, molasses, and water on medium speed until well blended and smooth, about a minute. Scrape the bowl with a spatula to ensure everything is mixed together.

Add the dry ingredients and mix just until it forms a uniform dough.

Wrap the dough and refrigerate for at least 2 hours. This can be made 2 days ahead or frozen for up to 1 month.

If making stamped cookies: Preheat the oven to 350°F / 175°C. Line baking sheets with parchment paper.

Form the stamped cookies. Transfer the cookies to the prepared baking sheets. If using different sized cookie stamps, make sure all the cookies on one sheet are the same so they bake evenly. Leave a bit of room around them so they can expand in the oven without touching. Freeze the cookies for at least 15 minutes.

Bake, one sheet at a time, in the middle of the oven for 8 to 10 minutes, until the cookies look dry and slightly puffed. The timing will vary depending on how thick your cookie dough ends up being.

Leave them on the baking sheet to cool. Bake the remaining cookies. Keep the oven on if you intend to bake again after the cookies are glazed.

If making gingerbread people: Preheat the oven to 350°F / 175°C. Line baking sheets with parchment paper.

On a lightly floured surface, roll the dough to a rectangle ⅛ inch / 3mm thick and cut out the figures.

Place the cutouts on the prepared pan, leaving a bit of room around them so they can expand in the oven without touching.

Bake, one sheet at a time, in the middle of the oven for 8 to 10 minutes, until the cookies look dry and slightly puffed.

Let them cool on the baking sheets completely before decorating.

Using a piping bag fitted with a small round tip (Ateco #3 or Ateco #4), decorate with the royal icing.

Make the glaze: In a medium bowl, whisk together the confectioners' sugar, butter, maple syrup, and cream. An additional tablespoon of cream may be needed to make it spreadable, but it should be thick enough to cling to the cookies.

Using a pastry brush, lightly brush on the glaze and return the cookies to the oven for about 3 minutes so the glaze is slightly absorbed.