2 3/4 cups (680 ml) all-purpose flour

1 tablespoon (15 ml) ground ginger

2 teaspoons (10 ml) baking soda

1/2 cup (125 ml) unsalted butter

1/2 cup (125 ml) brown sugar

1/4 cup (60 ml) sugar

6 tablespoon (90 ml) molasses

1 egg

Preheat the oven to 170 °C (325 °F).

In a bowl, combine the flour, ginger and baking soda.

In a saucepan, melt the butter with the brown sugar, sugar and molasses.

Make a well in the centre of the dry ingredients and pour in the hot sugar mixture. Stir with a wooden spoon and add the egg. Blend until the dough is still soft, but not sticky. Add a little flour, if necessary. Let the dough cool.

On a floured work surface, roll out the dough and cut the cookies with a cookie cutter. Place on a baking sheet and bake at the bottom of the oven for 8 to 10 minutes, without browning.

Cool completely and decorate with the icing or candies of all kind.

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