Gingerbread Cookies

What you'll need

• Parchment paper sheets
• Good quality baking sheets

Ingredients

• 3 cups (375g) all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1 tbsp ground ginger
• 1½ tsp ground cinnamon
• ½ tsp ground cloves
• ½ cup (115g) unsalted butter, softened
• ½ cup (100g) brown sugar, packed
• 1 large egg
• ½ cup (120ml) molasses
• Royal icing (optional, for decorating)
• Assorted candies and sprinkles (optional, for decorating)

Instructions

1. Cream butter and sugar In a large bowl, beat together the butter and brown sugar until light and fluffy. Add the molasses and egg, mixing until well combined.
2. Combine dry ingredients In another bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
3. Make the dough Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. You may need to knead it by hand to fully incorporate the flour.
4. Chill the dough Divide the dough in half, shape into disks, and wrap in plastic wrap. Chill in the refrigerator for at least 2 hours or overnight.
5. Preheat and roll When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out one disk to about ¼ inch (6mm) thickness. Use cookie cutters to cut into shapes.
6. Bake Bake for 8–10 minutes or until the edges are just starting to brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
7. Decorate Once cooled, decorate with royal icing and assorted candies as desired.