In a large bowl stir together the flour, baking powder, baking soda, salt, and spices until well blended. (I like to use a wire whisk but a spoon will work too.) In another large bowl beat the egg and sugar with an electric mixer on medium speed until well blended. Add the molasses and butter and beat well. Add the flour mixture and mix just until blended. Overworking the dough will make tough cookies. Form the dough into a disk shape, wrap with plastic wrap, and chill for 30 minutes to 1 hour. When you are ready to bake the cookies, make sure one of your oven racks is in the center of your oven and preheat oven to 350°F. Line your cookie sheets with silicone liners or parchment paper. Alternatively lightly grease the cookie sheets with shortening or cooking spray.Roll out dough on a lightly floured surface to 1/4 inch thick, getting it as even as you can. (the thicker you decide to roll the dough the softer the cookie) Cut with a 2-inch gingerbread man cookie cutter or your favorite shaped cutter. Place cookies at least 2 inches apart on prepared cookie sheets. When you have cut as many cookies as you can, lightly press the cookie dough scraps together, re-roll the dough and cut out additional cookies. Bake for about 10 minutes or until they are slightly firm when you touch them lightly with your index finger. (You don't want to let the edges brown or over-bake them or they will be very hard.) When done, remove pan from the oven and immediately transfer the cookies with a spatula to wire racks to cool completely. Ice the completely cooled cookies with your favorite cookie icing and decorate if desired.