Gingerbread Cookies

Ingredients

• 440g flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 Tbsp ground ginger
• 1Tbsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves
• 10 Tbsp unsalted butter
• 150g packed light or dark brown sugar
• 2/3 cup (about 200g) unsulphured or dark molasses
• 1 large egg
• 1 tsp vanilla extract

Directions

1. In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.
2. In a large bowl using mixer beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and molasses and beat on medium high speed until combined and creamy. Next, beat in egg and vanilla on high speed for 2 full minutes.
3. Add the flour mixture to the wet ingredients, and beat on low speed until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and wrap in plastic. Chill discs for at least overnight and up to 3 days.
4. Preheat oven to 350°F )
5. Remove dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until 1/4-inch thick.
6. Cut into shapes. Place shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped.
7. Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes.