gingerbread

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
3. In a large mixing bowl, cream the butter and brown sugar together until light and fluffy. This should take about 3-4 minutes.
4. Add the egg, molasses, and vanilla extract to the butter mixture, beating until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Divide the dough into two portions. Wrap each portion in plastic wrap and refrigerate for at least 1 hour until firm.
7. On a lightly floured surface, roll out one portion of the dough to about 1/4-inch thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheets, leaving some space between each cookie.
8. Bake in the preheated oven for 8-10 minutes, or until the edges are firm and the centers are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. Repeat the rolling, cutting, and baking process with the remaining dough.
10. Once cooled, dust with powdered sugar if desired, before serving or decorating.