Measure out 3 1/2 C of all purpose flour and sift into a bowl. Spoon the flour into measuring cup(s) do NOT PACK!! Once you have 3 3/4 C flour measured out, pour it into a separate bowl and add in the nutmeg, ginger, cinnamon, baking soda, and salt. Sift these ingredients together until fully combined and set aside.

In your stand mixer, cream together butter and sugar until thoroughly combined, add in the eggs and molasses and mix until fully incorporated.

Add the dry ingredients 1 C at a time until it's all been added and mixed in. You may have to forgo the mixer and use a wooden spoon.

Remove the dough from the bowl and wrap in plastic wrap; place in the fridge until firm, about 45 minutes.

Pre-heat the oven to 350°F

Remove the dough from the fridge and let sit while you line cookie sheets with parchment paper, flour your work surface lightly and dust your rolling pin with flour.

Using 1 C of dough at at time, roll the dough out on your floured surface until it's 1/8 to 1/4" thick - depends on you.

Use your favorite cookie cutter, cut out your gingerbread and place on parchment lined cookie sheets.

Bake about 8 minutes, or until they just begin to brown on the edges.

Place on wire racks to cool.

Use your favorite icing recipe, or this one from Bridget