Gingerbread Cookies

In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside.

With a hand mixer cream the butter and sugar until light and fluffy.

Add the egg and molasses and beat until well combined.

Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.

Preheat oven to 350 degrees F and place rack in center of oven.

Line two baking sheets with parchment paper and set aside.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch.

Use a floured cookie cutter to cut out the cookies.

With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch apart.

Bake for about 8 - 12 minutes or till they are firm and the edges are just beginning to brown.

Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.