The Best Gingerbread Cookies

I love making stuff with my kids.  Of course, gingerbread cookies are just perfect for that.  I made the dough while they were at school, then let it chill in the fridge.  Then they helped me roll it and had a blast cutting it into shapes.  Of course, the best part was to eat them once they were done. :)  This recipe is very easy and produces, by far, THE best gingerbread cookies.  Super yum!  Enjoy!
-6 Tbs unsalted butter, at room temperature
-3/4 cup brown sugar
-1 large egg
-1/4 cup molasses
-1/4 cup honey
-2 tsp vanilla extract
-1 1/2 tsp baking powder
-3/4 tsp baking soda
-1/4 tsp salt
-1 Tbs ground ginger
-1 3/4 tsp ground cinnamon
-1/4 tsp ground cloves
-3 cups flour
Cream butter with the sugar and egg.  Slowly add the molasses, honey and vanilla.  Mix until well incorporated.  Add the baking powder, baking soda, salt, ground ginger, cinnamon and cloves.  Mix well.  Add the flour 1/2 cup at a time.  Mix until doughy looking (it will look crumbly at the beginning).  
Separate the dough into halves.  Wrap each half into plastic wrap.  Refrigerate for at least 2 hours, but no more than 8 hours.  
About 15 minutes before you need the dough, take it out of the fridge and let it rest to room temperature.
Preheat the oven to 375 F.  Line 2-3 cookie sheets with parchment paper.
Lightly flour your working area and rolling pin.  Place the dough and roll it to about 1/4 inch thickness.  Cut into desired shapes.
Bake in preheated oven for 7-10 minutes.  It depends on how crispy you like them.  The less time they bake, the softer the cookies are.
Let them cool completely, then remove onto serving plate.
If desired, you can either dust a little powdered sugar on top or decorate with icing.  We prefer them plain.  They are simply delicious!  Enjoy!