Gingerbread cookies are the holiday classic. I tend to substitute pumpkin pie spice or apple pie spice for the spices adding a bit more cinnamon.

3/4  c  Soft margarine

1/2  c  Brown sugar

2  ts  Ginger

1/2  t  Salt

1  t  Cinnamon

1/4  t  Ground cloves

1    Egg

3/4  c  Molasses

3  c  Flour

1  t  Baking soda

1/2  t  Baking powder

Mix all ingredients together well.  Refrigerate dough 2-4 hours or overnight.  Roll out cold dough for cookie shapes cut with cookie cutters. If dough is sticky, add flour. Bake at 325 F for 6-8 minutes.