• 3 1/4 cups sifted all-purpose flour (I used a bit more)
  
• 3/4 teaspoon baking soda
• 170g butter (room temperature, softened)
• 1/2 cup dark-brown sugar, packed (I used a molasses muscovado, because I didn't use molasses)
  
• 1 Tbsp ground ginger
• 1 Tbsp ground cinnamon
• 1/2 teaspoons ground cloves
• 1/2 teaspoon ground nutmeg
  
• 1/2 teaspoon ground allspice
  
• 1/4 teaspoon finely ground black pepper
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup unsulfured molasses (I used a 2:1 mix of treacle and golden syrup)
  

1 In a large bowl, sift together flour, baking soda, and spices. Set aside.

2 In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.

3 Heat oven to 180°. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes. Press raisins, chocolate chips, or candy pieces in the center of each cookie if desired for "buttons".