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1
In a large bowl, whisk together flour, baking soda, salt, cinnamon, ground ginger, allspice, and cloves; set aside.
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2
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, both sugars, and fresh ginger on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed.
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3
Beat in egg and molasses to combine.
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4
With mixer on low speed, gradually add the flour mixture, beating until just incorporated.
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5
Turn out the dough onto a clean work surface.
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6
Divide in half, and shape into flattened disks; wrap each in plastic.
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7
Refrigerate at least 1 hour or overnight.
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8
Preheat the oven to 350F, with racks in the upper and lower thirds.
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9
Line two large baking sheets with parchment paper; set aside.
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10
Remove dough from the refrigerator, and let stand until slightly softened.
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11
(This will help keep the dough from cracking when rolled.)
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12
On a large piece of parchment paper lightly dusted with flour, roll out dough to about 1/4 inch thick.
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13
To prevent sticking while rolling, occasionally run a large offset spatula under dough, and add more flour.
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14
Place parchment paper and dough on another baking sheet; freeze until very firm, about 15 minutes.
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15
Remove dough from freezer; working quickly, cut out with large cookie cutters.
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16
(If the dough begins to soften too much, return to the freezer for a few minutes.)
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17
Using a wide metal spatula, transfer cutouts to prepared baking sheets; chill until firm, about 15 minutes.
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18
Bake, rotating sheets halfway through, until cookies are crisp but not darkened, 12 to 15 minutes.
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19
Transfer parchment and cookies to a wire rack to cool completely.
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20
Decorate as desired with Royal Icing, if using.
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21
Cookies can be kept in an airtight container at room temperature for up to 5 days.
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22
A paper cornet or pastry bag filled with Royal Icing is all thats needed to decorate gingerbread cutouts.
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23
You can keep the cookies abstract, as pictured, or draw faces on them.
