3 3/4 cups (565 g) unbleached all-purpose flour

1 tbsp ground ginger

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

3/4 cup (170 g) unsalted butter, softened

1 cup (210 g) lightly packed brown sugar

1/2 cup (125 ml) molasses

1 egg

In a bowl, combine the flour, ginger, baking soda, cinnamon, nutmeg and salt. Set aside.

In another bowl, cream the butter, brown sugar and molasses with an electric mixer for about 2 minutes. Add the egg and stir well. At low speed or with a wooden spoon, stir in the dry ingredients until smooth.

Shape the dough into 2 discs. Cover with plastic wrap and refrigerate for 1 hour.

With the rack in the middle position, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

On a lightly floured surface, knead the dough with your hands for about 1 minute. Roll out to an 1/8-inch (3 mm) thick sheet. Cut out cookies using the cookie cutters. Reuse any dough scraps. Place the same size cookies on the same baking sheet.

Bake one sheet at a time for about 10 minutes or until the cookies are lightly browned. Let cool completely.

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