Gingerbread Cookies

Christmas gingerbread cookies!

Ingredients

• 3 1/2 cups (440g) all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbs ground ginger
• 1 tbs ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves
• 10 tbs (142g) unstaled butter (room temp)
• 3/4 cup (150g) packed light or dark brown sugar
• 2/3 cup (160m / 200g) unsulphured or dark molasses (Grandma's brand)
• 1 large egg (room temp)
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together dry ingredients (flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.) Set aside
2. In a stand mixer mix butter with paddle attachment for 1 minute on medium speed until smooth and creamy.
3. Add the brown sugar and molasses and beat on medium high speed until combined and creamy.
4. Scrape down the sides of the bowl if needed and add in egg and vanilla. Mix on high speed for 2 minutes. Scrape down the sides of bowl as needed. The butter may sperate and that is okay.
5. Add the dry ingredients to the wet ingredients. Mix on low speed until combined. The dough will be quite thick and slightly sticky.
6. Divide the dough in half and place each into a large piece of plastic wrap. Wrap up tightly and pat down into a disc shape and chill for at least 3 hours up to 3 days.
7. Preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper.
8. Generously flour your work surface and roll out the disc until 1/4 inch thick.
9. Cut into shapes
10. Bake cookies for about 9-10 minutes. Rotate once during bake.
11. Allow to cool for 5 minutes on the cookie sheet then transfer to cooling rack.

Enjoy!