|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Ground cinnamon||2 Teaspoon|
|Ground ginger||2 Teaspoon|
|Baking powder||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Butter||3⁄4 Cup (12 tbs), softened|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
Place flour, cinnamon, ginger, baking powder, salt, cloves and nutmeg in large bowl; stir to combine.
Beat butter and brown sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once.
Beat in molasses and egg.
Gradually add flour mixture.
Beat at low speed until well blended, scraping down side of bowl once.
Form dough into 3 discs.
Wrap dough in plastic wrap; refrigerate 1 hour or until firm.
Preheat oven to 350°F.
Working with 1 disc at a time, unwrap dough and place on lightly floured surface.
Roll out dough with lightly floured rolling pin to 3/16-inch thickness.
Cut out gingerbread people with floured 5-inch cookie cutters.
Place cutouts on ungreased cookie sheets.
If desired, press red hot cinnamon candies into dough for eyes or coat buttons.
Gently press dough trimmings together; reroll and cut out more cookies.
Bake about 12 minutes or until edges are golden brown.
Let cookies stand on cookie sheets 1 minute.
Remove cookies with spatula to wire racks; cool completely.
If desired, Icing may be divided into small bowls and tinted with food coloring to use for decorative piping.
Spoon Icing into small resealable plastic freezer bag.
Cut off tiny corner of one end of bag.
Pipe Icing decoratively onto cooled cookies; press red hots or candies into Icing.
Let stand at room temperature 20 minutes or until set.
Store tightly covered at room temperature or freeze up to 3 months.