Ingredients ¾ cup (175 mL) unsalted butter, softened ¾ cup (175 mL) packed brown sugar 1 egg 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 pinch salt Method 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.