In a medium saucepan, melt butter over low heat.

Add brown sugar, molasses, salt, cinnamon, ground ginger, and allspice. Stir mixture together until well incorporated. Remove from heat and set aside. Allow to cool down a bit.

Transfer mixture to a medium mixing bowl and add the egg and whisk to combine.

In a separate bowl, add baking powder, soda, and flour and whisk together.

Add dry ingredients combination to the molasses mixture and stir together with a wooden spoon.

Divide dough into two equal halves. Over a sheet of plastic wrap, shape dough into a thick large rectangle and wrap each tightly. Refrigerate for at least one hour.

Preheat oven to 350?. Line cookie sheets with baking paper and set aside.

On a floured surface, roll dough into ¼ inch thick rectangle with a floured rolling pin.

Cut out shapes with gingerbread man cookie cutter or cookie cutter of choice. Place apart on cookie sheets.

Bake for almost 10 minutes or until edges are a bit browned. Remove from the oven and  transfer to cooling racks to allow cooling down completely.

Decorate with icing. Store in airtight containers at room temperature.