- 2 sticks (1/2 pound) unsalted butter, softened
- 1 cup sugar
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 2 teaspoons ground allspice
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1 large egg
- 4 cups all-purpose flour
- 1 cup unsulfured molasses
- Red and green sanding sugar, for decorating
- In electric mixer, beat butter and sugar at high speed until fluffy, about 5 minutes. Add ginger, cinnamon, allspice, baking soda, and cloves and mix at low speed until blended. Beat in egg. Add 2 cups flour and mix at low speed until just combined. Beat in molasses until just blended. Add remaining 2 cups flour and mix at low speed until just combined. Divide dough into thirds, form into 3 disks, and wrap in plastic wrap or waxed paper. Chill until firm, at least 1 hour or up to 2 days.
- Arrange racks in upper and lower thirds of oven and preheat to 375°F. Line 2 heavy large baking sheets with parchment paper.
- Remove 1 dough disk from refrigerator. On lightly floured work surface, roll out dough to 1/4- to 1/8-inch thickness. Using 3- to 4-inch candy cane cookie cutter, cut out cookies; transfer with spatula to baking sheets. Gather and reroll scraps and cut out additional cookies. Decorate with stripes of red and green sanding sugar, then chill cookies 10 minutes.
- Bake until fragrant and lightly colored, about 10 minutes. Cool on pans 2 minutes, then transfer to racks and cool completely. Repeat with remaining dough.