• Prepare cookie sheets by lining them with parchment paper.
• Add room-temperature butter and sugar to a bowl and beat until creamy. (use a hand electric mixer or stand mixer fitted with the paddle attachment).
• Add the egg, molasses, and vanilla and continue beating at medium speed.
• In another bowl, add the flour, salt, baking powder, and spices and whisk until combined.
• Slowly add the dry ingredients to the wet ingredients and continue beating until combined (scrape down the sides of the bowl as needed).
• Transfer the dough to a work surface and press the gingerbread cookie dough onto two flattened discs. Wrap well with plastic wrap or place in an airtight container and refrigerate for at least 2 hours until firm or up to 2 days.
• Use a rolling pin to roll the dough to a ¼ inch (6mm) thickness on a lightly floured surface (make sure to sprinkle a little flour on both sides of the dough to prevent sticking).
• Use gingerbread man shapes to cut out the dough. Place on a prepared baking sheet and bake cookies at 350F for 8-12 minutes until the edges are golden brown.
• Remove cookies to a cooling rack to completely cool before decorating. When cool, decorate them with my favorite easy icing.

Easy Icing

• In a small bowl, mix the confectioners' sugar with milk until thick and creamy. Add to a piping bag or bottle and decorate the gingerbread cookies.