Gingerbread Cookies

Instructions

1. 1

   In a medium bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.

2. 2

   In a large bowl, cream together softened butter and brown sugar using an electric mixer until light and fluffy, about 3 minutes.

3. 3

   Add molasses, egg, and vanilla extract to the butter mixture. Beat until well combined and smooth.

4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a cohesive dough forms. The dough should be slightly sticky but manageable.

5. 5

   Divide the dough in half, flatten each half into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or up to overnight.

6. 6

   Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.

7. 7

   Remove one dough disk from refrigerator. On a lightly floured surface, roll out dough to about 6mm (0.25 inch) thickness.

8. 8

   Cut out shapes using cookie cutters and transfer to prepared baking sheets, spacing cookies about 2.5cm (1 inch) apart.

9. 9

   Bake for 10-12 minutes, until edges are set and cookies are slightly puffed. They will firm up as they cool.

10. 10

    Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

11. 11

    Repeat with remaining dough. Once completely cool, decorate with royal icing if desired.