1tablespoonminced fresh or crystallized ginger (optional)
Instructions
In a medium bowl stir together the flour, baking soda, ginger, cinnamon and salt and set aside.
In a large bowl using an electric mixer beat together the butter and sugar until light and fluffy, about 2 minutes, scraping down the sides occasionally. Beat in the egg. Then beat in the molasses and crystallized ginger, if using.
Add the dry ingredients to the butter and sugar mixture and beat until well combined, scraping down the sides of the bowl as needed.
Divide the dough into two even pieces and form each piece into a disk about 1-inch thick. Wrap well in plastic wrap and place in the fridge for at least 3 hours, preferably 24.
Preheat the oven to 350°F.
Lightly flour a clean surface. Roll each disk out on the floured surface until it is ¼-inch thick. Cut out gingerbread men, or whatever shape you like, with cookie cutters, cutting the cookies with as little extra space in between each spare as possible. Transfer the cookies to a baking sheet with at least 1-inch of space between each cookie.
Bake for 9 to 10 minutes (smaller cookies might take a minute or two less, larger cookies might take a minute or two more) until lightly puffed and set. Cool the cookies on the baking sheet for 3 minutes, then transfer them to a wire cooling rack to cool completely.
Repeat with the other disk of dough. Decorate with frosting and sprinkles as desired.