1 cup unsalted butter 
1 cup dark ~ brown sugar, packed 
2 large eggs 
1 cup molasses
6 cups sifted all-purpose flour 
1 tsp. baking soda 
½ tsp.  baking powder 
4 tsp.'s ground ginger 
2 tsp.'s ground cinnamon 
½ tsp. ground cloves 
1 ~ tsp. salt 
Raisins, or red hot candies or m & m's for decoration (optional), Or use cut out cookie icing. 
In a large bowl, beat together butter and sugar until light and fluffy. Beat in eggs and molasses. In another bowl, stir together flour, baking soda, baking powder, spices and salt. Beat flour mixture into butter mixture.
Divide dough into thirds and wrap each third in plastic wrap. Chill for about 1 hour ( Keep remaining dough refrigerated until ready to roll.) Preheat oven to 350º. Roll dough ¼ inch thick between two pieces of waxed paper. Cut into ginger bread boy and girls shapes with a 2 ½ inch cookie cutter. Gently transfer shapes to ungreased cookie sheets. If desired, decorate with raisins and candies. Bake for 7 to 9 minutes { don't over bake ! }. Allow to cool on the cookie sheet for 1 minute, gently remove to wire racks to cool completely. If desired, decorate with icing. Store in air tight container. Makes about 3 dozen
Note: If you are going to use the cookies for decorations, make a hole for the ribbon or hook by poking the cookies with a toothpick or skewer as soon as they come out of the oven. 
Cookie Icing
1 T butter 
1 tsp. vanilla extract 
2 1/2 cups confectioners' sugar 
3 T milk 
2 drops any color food coloring 
In a small bowl, beat the butter, 1 tsp. vanilla and confectioners' sugar until smooth. Mix in the milk one T. at a time until a good spreading consistency is reached. Stir in food coloring to desired shade, { divide in bowls for more the one color }. Use cake decorating tips to out line the cookie and draw faces on them. Let stand until icing is dry. Store cookies in an air tight container.