Step 1

Measure out 3 1/2 C of all purpose flour and sift into a bowl. Spoon the flour into measuring cup(s) do NOT PACK!! Once you have 3 3/4 C flour measured out, pour it into a separate bowl and add in the nutmeg, ginger, cinnamon, baking soda, and salt. Sift these ingredients together until fully combined and set aside.

Step 2

In your stand mixer, cream together butter and sugar until thoroughly combined, add in the eggs and molasses and mix until fully incorporated.

Step 3

Add the dry ingredients 1 C at a time until it's all been added and mixed in. You may have to forgo the mixer and use a wooden spoon.

Step 4

Remove the dough from the bowl and wrap in plastic wrap; place in the fridge until firm, about 45 minutes.

Step 5

Pre-heat the oven to 350°F

Step 6

Remove the dough from the fridge and let sit while you line cookie sheets with parchment paper, flour your work surface lightly and dust your rolling pin with flour.

Step 7

Using 1 C of dough at at time, roll the dough out on your floured surface until it's 1/8 to 1/4" thick - depends on you.

Step 8

Use your favorite cookie cutter, cut out your gingerbread and place on parchment lined cookie sheets.

Step 9

Bake about 8 minutes, or until they just begin to brown on the edges.

Step 10

Place on wire racks to cool.

Step 11

Use your favorite icing recipe, or this one from Bridget