Beloved Gingerbread Cookies (Print Version)

# Ingredients:

01 - 1 Tbsp cinnamon, ground.
02 - 1/2 tsp cloves, ground.
03 - 3/4 cup brown sugar, packed (150g).
04 - 1 tsp baking soda.
05 - 1 large egg, room temperature.
06 - 1 Tbsp ginger, ground.
07 - 1/2 tsp salt.
08 - 2/3 cup plain molasses (160ml/200g).
09 - 1/2 tsp allspice, ground.
10 - 1 tsp vanilla extract.
11 - 3 1/2 cups plain flour (440g).
12 - 10 Tbsp butter, soft (142g).
13 - Optional: icing for decorating like cookie or royal icing.

# Instructions:

01 - Stir together flour, ginger, cinnamon, allspice, cloves, salt, and baking soda in a big mixing bowl.
02 - Whip butter for 1 minute until smooth. Toss in the brown sugar and molasses, and mix until nicely blended on medium-high.
03 - Mix in the egg and vanilla for about 2 minutes on high (it’s fine if the butter starts to look separated).
04 - Gently mix the dry stuff into the wet on a low speed. You should get thick dough that feels a bit tacky.
05 - Split the dough in two, pat each into disks, wrap tightly with plastic, and chill for at least a few hours or overnight.
06 - Set your oven to 350°F (177°C) and line your baking trays with parchment paper.
07 - Roll out one of the discs on a floured countertop until it’s about 1/4 inch thick.
08 - Cut shapes from the dough, put them 1 inch apart on trays, and re-roll the extras for more cookies.
09 - Bake for about 9-10 minutes, turning the tray halfway. Let it bake longer if you want crunchier treats.
10 - Let cookies cool for 5 minutes on the tray, then transfer them to a rack. Add icing when they’ve completely cooled.

# Notes:

01 - You can freeze both decorated and plain cookies for up to 3 months or store dough disks to thaw overnight.
02 - Grab bowls, a whisk, a mixer, baking sheets, parchment or mats, a rolling pin, cutters, and a cooling rack.
03 - Perfect match with cookie icing or royal icing for decorating.
04 - Not stiff enough to work for gingerbread houses.

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