Directions

1. In a food processor, pulse granola until finely crushed.
2. Add to a bowl and whisk with flour, ginger, cinnamon, baking soda, cloves, baking powder and salt until well combined.
3. In a large bowl, with electric beaters, beat butter and brown sugar until fluffy.
4. Beat in molasses.
5. Stir in dry ingredients and beat just until mixed.
6. Knead as needed to form dough.
7. Divide dough into quarters and refrigerate for at least 1 hour.
8. Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
9. Flour work surface.
10. Working with one piece of dough at a time, roll to 1/4-inch thickness.
11. With floured 5-inch gingerbread man cutter, cut out cookies, pressing firmly. Reroll dough as needed.
12. Arrange on prepared pan, spacing 2-inches apart.
13. Cook in batches, baking in middle oven for 10 minutes or until just until lightly golden on the bottom.
14. Transfer to rack and cool completely.
15. Ice with frosting and decorate with nuts, seeds, dried fruit and/or chocolate chips as desired.