Gingerbread Cookie Recipe

Ingredients:

250 g unsalted butter

1 cup packed dark-brown sugar
3 teaspoons ground cinnamon
3 teaspoons ground ginger
1 teaspoons ground cloves
2 large eggs
1 cup molasses
800 g all-purpose flour
1 teaspoon salt
1 teaspoon baking powder

Instructions:

1. In the bowl of an electric mixer fitted with the paddle attachment; mix
butter and brown sugar on medium speed until fluffy.

2. Mix in spices first, then eggs and molasses.

3. Sift together flour, salt and baking powder and add to bowl; mix until just
combined.
4. Wrap dough in a disc shape in saran wrap. Let it rest by refrigerating until
cold, about 1 hour.

5. Preheat oven to 350 degrees Fahrenheit. Roll out dough on a lightly floured
work surface or between two sheets of parchment paper to about 1/4-inch
thick.

6. Cut shapes out with cookie cutters and place them approximately 2 inches
apart on baking sheets lined with parchment paper.

7. Refrigerate until firm; at least 15 minutes to 1 hour.

8. Bake cookies until crisp; 12 to 14 minutes. Let cool on sheets on wire racks.