1cup(2 sticks) unsalted butter, softened to room temperature
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. 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 at room temperature for about 10 minutes on the baking sheets before transferring to cooking racks and cooling completely before icing.
As with all cookie recipes, I recommend rotating pans halfway through baking for even baking. NOTE: If your cookies start to get crunchy, store them in an airtight container at room temperature, and they should soften.
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