1

In a medium bowl, whisk together flour, spices, baking soda and salt; set aside. With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in molasses and egg. With mixer on low, add dry ingredients; mix just until a dough forms. Divide dough in half; place each half on a piece of lightly floured plastic wrap; pat each half into a 4-inch square. Wrap well; chill until firm, 1 to 2 hours.

2

Preheat oven to 350°F. Working with one half at a time (keeping the other half wrapped and refrigerated), place dough on lightly floured parchment or waxed paper; roll out ¼-inch thick, turning, lifting, and lightly flouring dough (and rolling pin) as necessary. Using paper, lift dough onto a baking sheet; freeze (on paper) until firm, about 20 minutes.

3

Remove from baking sheet. Using a long offset spatula, loosen dough from paper. Cut out shapes, and transfer to baking sheets. Brush off any excess flour. Decorate with sugar or sprinkles, as desired.

4

Bake, rotating sheets halfway through, until firm and edges just begin to darken, 10-18 minutes (depending on size of cookies). Cool completely on sheets.