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Cream margarine and sugar together. Add egg and mix. Add molasses and spice and stir well.
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In a separate bowl, combine flour, baking soda and salt.
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Add flour mixture to creamed mixture a bit at a time. Stir after each addition.
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Turn dough onto floured surface and knead a couple of times to make sure it is well mixed.
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Divide dough in half, wrap half in plastic wrap and set aside (I put in the refrigerator).
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Roll out half the dough on floured surface with floured rolling pin to about 1/4-inch thickness.Cut with floured gingerbread man cutter.
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Place 1/2-inch apart on ungreased cookie sheet.
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Decorate with candies now or wait until cookies are cool and decorate with frosting.
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Bake at 325 degrees for 12 minutes or until edges are slightly browned.
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Remove cookies to wire rack to cool.
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Store cookies tightly covered for up to 2 weeks.
