1/2 cup butter, softened
1/2 teaspoon salt
3/4 cup packed dark brown sugar
2 teaspoons ground ginger
1/3 cup molasses
1/2 teaspoon ground cinnamon
1 large egg, room temperature
1/2 teaspoon ground nutmeg
2 tablespoons water
1/2 teaspoon ground allspice
2-2/3 cups all-purpose flour
1 teaspoon baking soda
Frosting of choice
Cream butter and brown sugar until light and fluffy. Beat in molasses, egg, and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness.
Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets.
Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.