Adapted from About.com. My traditional Christmas cookies dough. Want to try it for plain gingerbread house. They are hard after baking but easy to chew.
3/4 cup molasses
3/4 cup (1-1/2 sticks) butter
3-2/3 cups sifted all-purpose flour
1 teaspoon double-acting baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
3/4 cup dark brown sugar
1 large egg, lightly beaten
Warm molasses in a saucepan or microwave, but do not boil. Remove from heat and stir in butter until melted. Let cool.
In a large bowl, whisk together flour, baking powder, salt, baking soda, ginger, cinnamon, and brown sugar. Add molasses mixture and egg. Mix well. Refrigerate at least one hour until dough becomes stiff enough to roll.
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
Divide dough in half. Place each half between sheets of plastic wrap and roll out to a thickness of 1/8 to 1/4-inch thick. Refrigerate one half while you roll out the other half, so dough is kept cold.
Dip the gingerbread man cookie cutter in flour and cut shapes. Place on prepared cookie sheets. If using the raisins to decorate, press into place now. Bake 12 to 15 minutes until lightly browned around the edges. Cool completely on wire racks, then decorate cookies as desired.