Gingerbread Cookies

Ingredients

• 3 cups all-purpose flour
• 1 ¹⁄₂ tbsp Gingerbread Spices
• ¹⁄₂ tsp baking soda
• ¹⁄₂ tsp salt
• ³⁄₄ cup butter or coconut oil, melted
• ³⁄₄ cup packed brown sugar
• 1 egg
• ¹⁄₂ cup fancy molasses

Preparation

1. In a bowl, whisk together flour, spices, baking soda, and salt.
2. In another larger bowl, using an electric mixer, beat butter with sugar for 2 min. Beat in egg, then molasses. Add flour mixture; beat on low just until mixed.
3. Form dough into two balls, then flatten into discs. Wrap; refrigerate until firm, at least 30 min. If making ahead, refrigerate up to 1 week or freeze up to 2 months. Let sit at room temperature for 10 min before rolling.
4. Preheat oven to 350° F. Line two Sheet Pans with Sheet Pan Liners.
5. Roll out one disc of dough on a floured surface to 1⁄4” thick. Cut into shapes using cookie cutters. Reroll scraps and re-chill dough as needed. Transfer to prepared sheets.
6. Bake, one sheet at a time, until firm, 12 –14 for medium-sized cookies; larger cut-outs may require more baking time. Let cool on pans 2 min; transfer to racks to cool completely. Repeat with remaining dough. Cookies will keep well in an air-tight container, at room temperature, up to 5 days. Or freeze up to 2 months.