I do not cook gingerbread at all these days - I'm the only one that will eat it.

Gingerbread Cutout Cookies

1 1/2 c dark molasses
1 c packed brown sugar
2/3 c cold water
1/3 c shortening
6 c flour *
2 tsp baking soda
1 tsp salt
1 tsp ground allspice
2 tsp ground ginger
1 tsp ground cloves
1 tsp ground cinnamon

* recipe calls for up to 7 cups but it depends on what level of crispness is required.

Cream molasses, brown sugar, water and shortening in a mixing bowl. Sift remaining ingredients. Blend all together well. Cover and refridgerate 2-3 hours.

Heat oven to 350oF. Roll dough 1/4 inch thick on floured bench-top. Cut with floured cutters. Place about 2 inches apart on lightly greased cookie sheet. Bake approx. 10 to 12 minutes, watching the first batch carefully to guage correct time. My cookies always cook undertime by 2-3 mins. Cool. Decorate or involve the kids in decorating.
Approx 24 smaller sized gingerbread men.

PLUS:

KID-TESTED GINGERBREAD
Yield: 3 Dozen

1 c Light-brown sugar
1 1/2 ts Each of cinnamon and Ground ginger
1/4 ts Salt
3/4 ts Baking soda
1/4 c Boiling water
1/2 c Unsalted butter
1/4 c Molasses
2 c All-purpose flour

Place sugar, spices, salt and baking soda in a large bowl. Stir in water until sugar is dissolved. Stir in butter until melted, then molasses. Gradually stir in about 1 1/2 cups flour. Continue stirring in remaining flour a little at a time. When dough becomes stiff, flour hands and knead until firm enough to roll out.
Roll out right away, or wrap and refrigerate for up to 2 weeks or freeze. To roll out, place half of dough on a lightly floured board. Roll to 1/4-inch thickness. Use a floured cookie cutter to cut out shapes. Place on a greased baking sheet. Bake in a preheated 300F oven for 15 to 20 minutes or until edges are firm.
Store in a covered container at room temperature. This recipe can be doubled easily. Makes about 34 (3-inch) star-shaped cookies.
Source: Chatelaine magazine, December 1993, page 109

AND:

Country Gingerbread Dough
Yield: 6 Servings

1 c Butter or margarine,softened
3/4 c dark brown sugar,firmly packed
2 c All-purpose flour
1 c Whole-wheat flour
1 tb Ground cinnamon
2 ts Ground ginger
1 1/2 ts Baking soda
1 ts Ground cloves

In a large bowl with electric mixer at medium speed, beat butter and sugar until light and fluffy. In medium size bowl, combine remaining
ingredients; mix well. With mixer at low speed, add flour mixture and 1/3 cup water to butter mixture, alternating flour and water, and
beginning and ending with flour mixture; beat only until just blended. If dough is too stiff, beat in up to 3 tablespoons additional water. Shape dough into ball; wrap in plastic wrap;
refrigerate at least 1 hour or up to 24 hours. Shape and bake in individual recipes.