Add ¾ cup room temperature butter chunks and pulse 8-10 times until mixture resembles coarse sand with no visible butter pieces.

Add ⅓ cup brown sugar, ½ cup molasses, and 1 egg, then process for 20-30 seconds until dough forms a ball and pulls away from the sides. If dough sticks to your fingers when touched, pulse in 1-2 tablespoon additional flour.

Transfer dough to floured surface and divide into 3 equal portions. Flatten each into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.

Preheat oven to 375°F and line baking sheets with parchment paper. Working with one disk at a time, roll dough on well-floured surface to ¼-inch thickness, rotating dough quarter turns to prevent sticking.

Cut out shapes using 4-5 inch cookie cutters, transferring cookies to prepared baking sheet with 1 inch spacing. Gather scraps, re-roll once, and cut additional cookies.

Bake for 9-10 minutes until edges are just beginning to brown and centers look set but soft. Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely before decorating.