Gingerbread People

For christmas, of course.

• 10 Tablespoons (2/3 cup; 145g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 2/3 cup (160ml) unsulphured molasses
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 3 and 1/2 cups (438g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 Tablespoon ground ginger (yes, 1 full Tablespoon!)
• 1 Tablespoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves optional: easy cookie icing or royal icing

1. Combine Wet Stuff

Add these in a bowl and mix them

• Butter (10 Tablespoons (2/3 cup; 145g) — beat until completely smooth and creamy.
• Add the brown sugar (2/3cup) and molasses and beat on medium high speed until combined and creamy-looking.
• Next, beat in egg and vanilla on high speed for 2 full minutes.
• Scrape down the sides and bottom of the bowl as needed.

2. Combine the other dry stuff

In a second bowl, mix the dry ingredients:

• Flour (3 and 1/2 cups (438g))
• Baking soda (1 teaspoon)
• salt
• ginger
• cinnamon
• cloves
• allspice

After whisking these all together, take the dry ingredients + wet ingredients into one bowl and mix.

Divide dough in half and place each onto a large piece of plastic wrap.

Wrap each up tightly and pat down to create a disc shape.

Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.

3. Cook them.

Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Bake cookies for about 9-10 minutes.