Gingerbread Cookies

Ingredients:

¾ cup butter, softened

1 cup packed brown sugar

1 egg

¾ cup molasses (pro tip- lightly oil the measuring cup to keep the molasses from sticking)

4 cups all-purpose flour

1½ tsp. baking soda

¼ tsp. salt

2 tsp. ground ginger

1½ tsp. ground cinnamon

¾ tsp. ground cloves

Directions:

Cream together the butter, brown sugar,egg and molasses. Mix until well combined.

In separate bowl, whisk together the remaining ingredients.

Add the dry ingredients and gradually beat into creamed mixture.

Divide dough in half and shape into a ball. Wrap in plastic wrap and refrigerate until firm.

Preheat oven to 350°. On a lightly floured surface, roll the dough to ⅛-in. thickness.

Cut gingerbread men using a floured 3½-in. cookie cutter. Place 2 in. apart on ungreased baking sheets.

Bake until edges are firm, about 8-10 minutes.

Traditionally, gingerbread is decorated with royal icing. It’s too humid where I live so I use buttercream.

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