Ingredients:
2 cups all-purpose flour
1 1/2 t. ground ginger
1 t. ground allspice
1 t. baking powder
1 t. baking soda
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup unsulphured molasses
1 large egg yolk
Colored Icing

How to make this recipe:
In a medium bowl, whisk together the flour, ginger, cinnamon, allspice, baking powder, and baking soda. Set aside.

In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in the molasses and then the egg yolk. on low speed, gradually beat in the flour mixture, mixing just until incorporated.

Divide the dough into quarters, shape into disks, and wrap in plastic. Refrigerate for at least 3 hours, or overnight.

Preheat the oven to 350 degrees farenheit.

Divide one of the pieces of dough in half and refrigerate the remaining pieces of dough. On a generously floured surface, roll out the dough to a 1/4-inch thickness. Cut out cookies using 3-inch cookie cutters or shape with your clean hands.Place the cookies about 1 inch apart onto ungreased cookie sheets.

Bake for about 8 minutes, or until slightly firm.

Transfer the cookie sheets to wire racks. With a skewer, make a hole in the top of each cookie large enough to fit a ribbon through. Let the cookies coolon the baking sheets for 2 minutes.Then transfer them to wire racks to cool completely.

Decorate with icing. Serve cookies after icing has hardened.

Makes about 3 dozen cookies

Recipe from: Kelsey