Gingerbread Cookies

Gather the ingredients - * Butter * Brown sugar * Molasses * Egg * Vanilla extract * Flour * Baking soda * Ginger * Cinnamon * Nutmeg * Cloves * Salt

In a large bowl, whisk together the melted butter, light brown sugar, and molasses until well combined.

Next, add the egg and vanilla.  Mix to combine.

In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt.

Add the dry ingredients to the wet and mix just until no large lumps of flour remain.

Divide the dough in two and shape each piece into a 1" thick disc.  Wrap  the discs in plastic wrap and place them in the fridge to chill for 2  hours (or up to overnight).

Unwrap one piece of cookie dough and  roll it out to 1/8" thick.  Cut out gingerbread to your desired size and carefully place them on a  parchment lined baking sheet.

Bake the chilled cookies for 10-12 minutes or just until they are set  around the edges.

Remove the cookies from the oven and allow them to cool for 5 minutes on  the pan.  Then transfer them to a wire rack and cool completely before  decorating.

Store any leftover cookies in an airtight container at room temperature for up to 5 days.

Full recipe at