Line baking sheets with parchment paper. Set aside.
In a large mixing bowl, whisk together dry ingredients - flour, baking powder, baking soda, salt, and spices - until well blended. Set aside.
In a stand mixer, cream together softened butter and both sugars on medium speed until light and fluffy, about 2-3 minutes.
Add the molasses and egg and mix until combined.
Add dry ingredients and mix until just incorporated. Form dough into a disc and wrap in plastic and refrigerate for at least one hour.
Preheat oven to 350°F.
After chilling for an hour, remove chilled dough from the refrigerator and roll out onto a lightly floured surface. Continue rolling out until dough is approximately ¼" thick all around.
Use cookie cutters to cut out shapes. Place cookies about 2 inches apart on the prepared baking sheets and bake for 8-10 minutes.
Cool for about 10 minutes on the baking sheets before transferring to cooking racks and cooling completely before icing with royal icing (see our recipe for royal icing).
Notes
Makes approximately 48 cookies, depending on the size of your cookie cutters.Storage: store in an airtight container at room temperature for up to one week. Freeze: you can freeze undecorated gingerbread cookies. Place in single layers divided by parchment paper in a freezer-safe airtight container in the freezer for up to two months. Baking notes:
As with all cookie recipes, I recommend rotating pans halfway through baking for even baking.
If your cookies start to get crunchy, store them in an airtight container at room temperature, and they should soften.