Place all the dry ingredients: flour, brown sugar, dry spices and salt in a food processor and mix well.
Add the butter pieces and pulse until mixed.
Add the eggs, molasses, freshly grated ginger and 2 tbs water, mix until a clumpy dough forms. Add the additional water one tablespoon at a time if needed.
Remove the gingerbread dough from the food processor and knead it a couple of times.
Form dough into 2 balls, flatten into thick discs, and chill in the refrigerator for at least 30 minutes.
On a floured surface, roll out the dough into a thin sheet
Cut out round disc shapes for empanadas, use a round dough cutter as a mold or a small plate or cup that you then use a knife to gently cut around. Choose how large based on whether you want small or medium sized empanadas. For sweet empanadas, I usually make them smaller so that you have the perfect size for dessert. It also makes the empanada assembly easier if they are small.
Use the empanada discs immediately or store in the refrigerator until ready to use. You can also layer them with wax paper and freeze to use later.