This is a favorite around here and much easier than some other gingerbread recipes I've seen.
2/3 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon each ground cinnamon, cloves and ginger
In mixing bowl, cream shortening and sugar. Beat in egg and molasses. Combine flour, baking soda, salt and spices; gradually add to the creamed mixture and mix well. Refrigerate for 2 hours or overnight. On floured surface, roll dough to 1/4 inch thickness. Cut into desired shapes. Place on ungreased cookie sheet and bake at 350* for 8-10 mins or until edges begin to brown. Cool on wire rack.