Servings: 12-15 cookies
1 3/4 cups all purpose flour
1/2 tsp. baking soda
1/2 Tbsp. ground ginger
1/2 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. salt
1/4 tsp. cloves
6 Tbsp. salted butter (softened)
6 Tbsp. dark brown sugar
1/3 cup molasses
1 tsp. vanilla
Royal Icing Recipe (for decorating): Click Here
Starting with the dry ingredients, whisk together the flour and all of the spices until well combined then set aside.
In a separate bowl or bowl of a stand mixer fit with the paddle attachment, mix together the butter and brown sugar until smooth with no lumps.
Add the molasses to the butter mixture and continue to mix until everything is nicely combined. Add in the egg and vanilla.
Add the dry ingredients into the wet and mix together until you have a nice dough formed.
Once you have a nice, evenly mixed gingerbread dough, wrap it with plastic wrap and shape it into a disc then place in the fridge for 1 hour.
After 1 hour, let the dough sit out at room temp for about 10-15 minutes before you begin rolling so you don't break your hands trying to roll out hard dough.
Preheat the oven to 375 degrees F.
Roll the dough out to 1/4" thickness.
Cut out all of your gingerbread cookies. You can take the scraps and re-roll them until you have used up all of the dough. Place the cookies about 1 1/2" apart, they will spread just a little bit.
Bake the cookies for 8-12 minutes or until they are soft to the tough on the top without being too doughy that your finger makes a big impression.
Let the cookies cool completely before decorating.
Decorate them however you wish! You can refer to the video above to see how I decorated mine. I used royal icing to decorate mine which you can find the recipe to by clicking here.