Classic Gingerbread Cookies 
¾ cup butter
¾ cup light brown sugar
1 large or 2 small eggs
2/3 cup dark molasses
4 cups flour
2/3 teaspoon baking soda
2/3 teaspoon salt
2 teaspoons powdered ginger
In a bowl with an electric mixer, cream room temperature butter with sugar and brown sugar until light and fluffy. Add egg and molasses and incorporate fully. Sift together dry ingredients and add in thirds until incorporated. Refrigerate dough for 8 hours and roll to ¼ thick before cutting into desired shapes. Bake at 325 for 10-12 minutes – less for softer cookies and more for crispy cookies. Decorate as desired.