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In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.
Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.
Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture.
Divide the dough in half, and pat each half into a thick rectangle. Wrap well, and refrigerate for 1 hour or longer.
Preheat your oven to 350°F.
Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface.
Roll the dough ⅛" to ¼" thick; the thinner you roll the dough, the crispier the cookies will be.
Cut out shapes with a floured cookie cutter, cutting them as close to one another as possible to minimize waste.
Transfer the gingerbread cookies to ungreased baking sheets.
Bake the cookies just until they're slightly brown around the edges 8 to 12 minutes, or until they feel firm.
Let the gingerbread cookies cool on the baking sheets for several minutes, or until they're set.
Transfer them to a rack to cool completely.
Repeat with the remaining dough.
Decorate the gingerbread cookies with Royal Icing or Simple Cookie Glaze, if desired.