Combine all the ingredients in a bowl and mix on medium speed with a hand mixer, or use a wooden spoon and beat until mixed well. Form into a ball and refrigerate for an hour.
Working on a lightly floured surface, cut the ball of dough into 4 pieces. Roll out to a ⅛-inch thickness. Cut into your favorite shapes or figures using cookie cutters. You can also make your own shapes with cardstock paper or cardboard. Place them on the rolled-out dough and cut around them. Use a ball jar for circles.
Using a spatula, transfer to a cookie sheet lined with parchment paper and bake for about 8 minutes.
For ginger snaps, roll the dough even thinner, cut into squares, and bake longer (watch closely, minute by minute, being careful not to burn them).
Transfer onto a wire rack and cool completely before icing and decorating.
Cook’s Note: If using raisins, add them before baking by pressing them into the raw dough.
Decorate with your favorite sprinkles or candy.