In a large bowl, mix together the sugar, cinnamon, nutmeg, and ginger. Add the butter to the sugar mixture and cream together until well blended. Mix in the flour and work together with your hands until you get a firm dough.

Cover the dough and let sit in the refrigerator for at least 30 minutes.

Preheat the oven to 350°F. Grease a baking sheet or line it with parchment paper or a silicone baking mat.

Divide the dough into 4 equal parts and roll each part into a log about 14 inches long. Place on a baking sheet (you should have room for 2 logs on 1 sheet) and flatten out to 1/4 inch thick. Leave about 2 inches between the logs, as they will spread out a bit. Using the back of a fork, lightly press into the dough to create a linear design.

Bake the logs in 2 batches for 15 to 17 minutes, until the edges are golden brown. Remove from the oven and let cool for a few minutes on the baking sheet before cutting each log into 10 equally sized slices. Let the baking sheet cool before using it for the second batch. Let the slices cool completely.

Store in an airtight container.