Cream butter and sugar: In a stand mixer with a paddle attachment combine the butter, brown sugar and molasses. Mix on medium speed until smooth. Add in egg.

Mix in dry ingredients: Add your flour, baking soda, salt and spices until dough is combined.

Roll out dough: On a floured surface, roll out the dough and then place on parchment paper on a baking sheet.

Refrigerate: Place rolled out dough on a baking sheet into the fridge for 2 hours.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Cut cookies: Create your cookie shapes with your favorite holiday cookie cutters.

Bake: For 12-15 minutes until slightly crispy, let cool for 10 minutes.

Optional decor: Dip your gingerbread in white chocolate and sprinkle Wonderful Cinnamon Pistachios for a truly festive addition to your cookies.