¾ cup (175 mL) unsalted butter, softened
¾ cup (175 mL) packed brown sugar
¾ cup (175 mL) Blackstrap molasses
4½ cups (1.125 L) all-purpose flour
2 tsp (10 mL) ground ginger
1 tsp (5 mL) cinnamon
¾ tsp (4 mL) baking soda
½ tsp (2 mL) ground cloves
¼ tsp (1 mL) baking powder
Cream together butter and brown sugar; then beat in egg and molasses.
In separate bowl; whisk together flour, ginger, cinnamon, baking soda, cloves, baking powder and salt. Stir flour mixture into molasses mixture in 3 additions, blending with hands and kneading to combine.
Divide dough into thirds, and shape into flat rectangles. Wrap each and refrigerate until firm, around 2 hours.
Roll out each rectangle to around ¼" (5 mm) thickness. With a cookie cutter, cut out cookies. Arrange, 1" (2.5 cm) apart, on parchment paper–lined baking sheets.
Bake @325°F (160°C) until firm to the touch and light golden around the edges, ~15 minutes. Transfer to racks and let cool completely.