1. In a large mixing bowl, cream the butter and sugar until they become light and fluffy.

2. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

3. In a separate bowl, whisk the flour, ground ginger, and salt together.

4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

5. Divide the dough into two equal parts and wrap each in plastic wrap.

6. Refrigerate for at least 2 hours or overnight.

7. Preheat the oven to 350°F (175°C).

8. Line a baking sheet with parchment paper.

9. On a lightly floured surface, roll out the dough to about 1/4 inch (6 mm) thickness.

10. Cut into desired shapes using a cookie cutter.

11. Place the cookies on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each cookie.

12. Bake for 10-12 minutes or until the edges are lightly golden.

13. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

14. To add a decorative touch, use a fine-tip watercolor brush to paint patterns on the cookies with food coloring.