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Begin by sifting together all the dry ingredients to remove any lumps and achieve a smooth texture.
In a mixer, cream the butter and sugar together until the mixture is well combined and nearly fluffy.
Incorporate the spices, eggs, and molasses into the butter-sugar mixture and mix until combined.
Gradually add the flour to the mixture and blend for about thirty seconds.
Roll the dough out, wrap it in plastic wrap, and place it in the refrigerator to chill for at least one hour.
Once chilled, place the dough on a silicone mat, dusting the surface lightly to prevent sticking.
Roll the dough out to a thickness of approximately an eighth of an inch.
Plan the arrangement of your cookie cutters to use the space efficiently and reduce the need for rerolling.
Press the cookie cutter into the dough, giving it a slight wiggle to ensure the shape separates cleanly.
Remove the excess dough for later use, then refrigerate the cut shapes for 15 minutes to firm up.
Bake the hardened gingerbread cookies in a preheated oven at 350°F for about 10 minutes, adjusting to 11 minutes if you prefer a crunchier texture.