1/2 cup butter, softened
3/4 cup packed dark brown sugar
1/3 cup molasses
1 large egg
2 Tbsp. water
2-2/3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmegCream 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 degrees. 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.
1/2 tsp. ground allspice
Frosting of choice