Makes 18 to 24 cookies
1 stick (half cup) unsalted butter
1/2 cup brown sugar
1/2 cup dark molasses
1 whole egg
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1 egg white plus 2 table-spoons water for egg wash

1. Cream the butter and the sugar.
2. Cream the molasses until incorporated.
3. Add the egg.
4. Sift all the dry ingredients together and add to the creamed mixture.
5. Chill the dough for at least a few hours. Use cookie cutters for gingerbread boys and girls.
7. Paint each cookie with an egg wash, using pasteurized eggs if the cookies are for eating, not decorating.
8. Bake at 325 degrees for 12 to 15 minutes or 375 for less time, depending on whether you prefer crispy or chewy cookies.
9. Decorate with your imagination, using royal icing.
- From Kimberly Cuthbert at Sweet Jazmines bakery
Note: This dough is comparatively soft, so it is best to roll it right out of the refrigerator. The colder it is, the easier it will be to roll. Also, after rolling to your desired thickness, refrigerate or quickly freeze the dough before cutting your shapes.
Per serving: 116 calories, 2 grams protein, 18 grams carbohydrates, 7 grams sugar, 4 grams fat, 19 milligrams cholesterol, 110 milligrams sodium, 1 gram dietary fiber.