Effortless Gingerbread Cookies (Printable Version)

# What You'll Need:

01 - 440g (3 1/2 cups) plain flour.
02 - 1/2 tsp table salt.
03 - 1/2 tsp powdered cloves.
04 - 1 Tbsp cinnamon powder.
05 - 1 Tbsp ground ginger.
06 - 1/2 tsp allspice.
07 - 1 tsp baking soda.
08 - 142g (10 Tbsp) unsalted butter, softened.
09 - 150g (3/4 cup) packed light brown sugar.
10 - 160ml (2/3 cup) unsulphured molasses.
11 - 1 large egg, at room temperature.
12 - 1 tsp vanilla extract.
13 - Optional: royal icing or cookie icing for decorating.

# Preparation Steps:

01 - In a big mixing bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.
02 - Using a mixer, cream the butter for 1 minute until smooth. Toss in molasses and brown sugar, and blend on medium-high until fluffy.
03 - Turn mixer to high speed and beat in the egg and vanilla for 2 minutes. It’s fine if the butter looks a bit separated.
04 - Slowly incorporate the dry mix into the wet ingredients on low speed. The dough will be thick and sticky.
05 - Divide dough in two, flatten into discs, and wrap each in cling film. Pop into the fridge for at least 3 hours or overnight.
06 - Preheat the oven to 177°C (350°F) and cover baking trays with parchment paper.
07 - Take one disc and roll it onto a floured surface to about 1/4 inch thickness.
08 - Cut the dough into shapes and place them at least an inch apart on the trays. Roll out scraps to make more shapes.
09 - Pop the trays into the oven for 9-10 minutes. Rotate halfway through. The longer you bake, the crunchier they'll be.
10 - Leave cookies to cool on the tray for 5 minutes, then move to a rack. Decorate once they're fully cooled.

# Additional Tips:

01 - Store baked cookies—decorated or plain—in the freezer for up to three months. Dough discs can also be frozen and thawed overnight.
02 - Tools you’ll need: bowls, a whisk, a mixer, cookie cutters, baking sheets, parchment or silicone mats, rolling pin, and a cooling rack.
03 - Perfect for adding royal icing or cookie frosting.
04 - Not sturdy enough for making gingerbread houses.

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