Gingerbread Cookies

Ingredients

• 3 cups all purpose flour
• 3/4 cup unsalted butter, room temperature
• 1 large egg
• 1/2 cup molasses
• 3/4 cup light brown sugar
• 1 teaspoon pure vanilla extract
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon groung nutmeg
• 1/4 teaspoon salt
• 1 teaspoon baking soda

Directions

1. In a large mixing bowl, whisk together flour, baking soda and spices.
2. In a separate large mixing bowl, cream together butter and brown sugar with an electric mixer until light and fluffy.
3. Mix in the molasses, then the egg and vanilla. Scrape the bowl and mix one more time.
4. Mix in the flour 1/2 cup at a time on low, until a dough forms and flour is gone.
5. Divide the dough into two separate disks of equal size. Place each of these in separate gallon Ziplock bags, or cover separately with plastic wrap. Refrigerate for at least 4 hours or overnight.
6. Preheat oven to 350 F. Line a large baking sheet with parchment paper. Set aside.
7. Sprinkle flour lightly onto a large surface. Roll out the separate dough disks to about 1/4 inch thick each. Cut out your shapes getting as many cookies as you can the first try. The first cookies tend to turn out better when the dough has not been messed with so much.
8. Transfer your shapes onto your lined baking sheet. These cookies don't really spread, so you can place them pretty close. Just be sure that they aren't touching.
9. Bake for 10 minutes, then let cool completely. You can decorate them, or enjoy them plain. They are also really yummy with some gingerbread dip. This is really easy and helps save you all the trouble of frosting them.

*Store in an airtight container at room temperature for 3-5 days.

*You can make these ahead of time and have a cookie decorating party. You can have all kinds of different sprinkles, different colored frostings, and other fun edibles you can come up with. This would be fun for kids and adults.