Beat the butter and sugar together until light and fluffy.
Add the egg and beat until incorporated. Add the molasses and water and beat together until mixed well.
Stir together the flour, spices, baking powder and salt in a bowl then slowly add it to the butter mixture at a low speed until it is fully mixed in.
Turn the dough out on to a lightly floured board and shape into a ball. Cut the ball in half and make two smaller balls. Flatten the small balls into two disks and wrap each one in plastic wrap. Refrigerate overnight, or for up to two days.
Rolling and baking the dough
Preheat the oven to 350 degrees. Line your baking sheets with parchment paper or a Silpat.
Using one disk at a time, roll the dough out between two sheets of parchment paper. Flour the bottom paper, place the disk in the center and flour the disk. Place another sheet over the top and roll to ½” (for gingerbread men) or ¼” (for a house). Turn the parchment paper over once or twice while rolling and check to make sure the dough is not sticking to the paper. Dust with a little more flour if it is.
Remove the top sheet and use a floured cookie cutter or template to cut the dough. Use a slide or spatula to move the shapes to the prepared sheets. Try and keep the edges straight for the house pieces.
Press currants or raisins into the gingerbread men for eyes and buttons, if desired.
Bake until raised and soft (10-12 minutes) for gingerbread men or until the edges are just starting to brown for the house pieces (15-18 minutes)
Remove to a flat surface to cool for the house pieces, or to a wire rack for cookies.
Recipe Notes
Note: I am leaving it up to you to find your own template. This recipe will make enough dough for a small house (7”x6”). The recipe can be doubled.