Gingerbread Cookies

I was hanging out with my future sister-in-law the other day when we decided to attempt gingerbread men. I've experimented with ginger snaps before, but there's something fun and whimsical about cookie cutters & decorating.  The recipe we used lacked sugar, so when my brother and I decided to remake them again for our holiday party, we ventured out to a sweeter and more tasteful alternative.  Yahoo! crowned "The Perfect Gingerbread Cookie" to Bouchon Bakery, and while I prefer extra ginger & cloves in my perfect cookie, everyone else thoroughly enjoyed them.
As usual, start out with the dry ingredients in large bowl.
*butter should be unsalted and room temperature
In a separate bowl, cream butter and sugar at medium speed.
Add 1 cup of terribly smelly molasses that smells like soy sauce,
and makes you wonder why it even needs to be in this recipe...
and then all your doubts fade away after the cookies come out &
you taste one. 
Incorporate one egg at a time into the mix
and then add the vanilla.

This part may get a little tricky--
add the dry ingredient mixture in 3 equal batches.
Wrap the dough in saran wrap, and put it in 
the fridge for about an hour.
When the dough chills, divide it into quarters
and roll it out on a lightly floured surface.
^^the fun part!^^
Lay the cookies out on a baking sheet
and throw them into the oven for 11 minutes at 325 degrees.
We usually resort back to this great royal icing recipe, 
but because we were running short on time... this combo
worked just fine-- with a little food coloring and squeeze bottles.
(we bought ours here)
Hope you all had a wonderful holiday!