Chewy Gingerbread Cookies

Chewy Gingerbread Cookies

• 10 Tablespoons unsalted butter, softened
• 3/4 cup packed light or dark brown sugar
• 2/3 cup unsulphured molasses
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 Tablespoon ground ginger
• 1 Tablespoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves

1. Use a stand mixer to beat together the butter, brown sugar, and molasses till light and fluffy.
2. Mix in the vanilla and eggs.
3. In a medium sized bowl, mix together the flour, baking soda, salt, and all spices.
4. Gradually mix in the flour to the butter mixture till combined.
5. Divide the dough in half and place on plastic wrap.
6. Flatten into a disc, wrap, and chill at least 3 hours in the refrigerator. 

To bake: 

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Flour the surface you are going to roll out the dough on and roll the dough to 1/4 inch thickness.
3. Bake for 8-9 minutes.
4. Cool and decorate with royal icing or melted white chocolate.

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