In a bowl, whisk all the dry ingredients except sugar, until well combined.
Next, with an electric mixer on high speed, beat the butter, brown sugar, and molasses in a large bowl until light and fluffy. Add egg and beat until smooth.
Knead the dough until smooth: divide in half. Wrap each dough half in plastic wrap and chill for 30 minutes.
Preheat oven to 350 degrees Fahrenheit.
Meanwhile, roll each dough half on parchment paper into a rectangle, about 15x10-inch. Using the village template (or free-hand)and a sharp knife, score shapes on each sheet of dough, without cutting completely through the dough (this will help separate cookies after baking). Using a cookie cutter, cut out trees and other shapes as desired from the extra dough.
Transfer each parchment sheet of dough to a 15x10-inch baking sheet (or do in two batches, keeping the other half of dough refrigerated until ready to use). Remove excess dough scraps. Add decorative detailing like brick and windows, using a sharp edge of a dough scraper or a knife, without cutting all the way through the dough.
Bake 10 minutes. Remove from the oven and carefully cut along scored lines of the buildings and roof shapes. Bake 10 more minutes, or until firm. Cool completely on a wire rack before separating gingerbread pieces.
Sprinkle cookies with powdered sugar, and gently rub it in. Cover with waxed paper and let stand for at least 30 minutes. Arrange cookies in a large glass jar filled with granulated sugar up to 2-3 inches. Enjoy!
To imprint round shapes into the dough, use a straw, small bottle cap, or a small melon baller.