Christmas Gingerbread Cookies

Adapted from An Edible Christmas. These are soft, tender cookies. They can be frosted, but do not have to be. I like them with royal icing. The yield will depend on how large you make them. Time does not include time for dough to chill.

• Ready In: 25 mins
• Yields: 3 dozen

Ingredients

• 3  cups flour
• 2  teaspoons ground ginger
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup butter, softened
• 1⁄2 cup  packed light brown sugar
• 3⁄4 cup  unsulfured molasses
• 1  large egg

Directions

1. Sift flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt together. Set aside.
2. Beat butter and sugar together until light and fluffy.
3. Beat in molasses and egg.
4. Gradually add flour mixture to make a soft dough.
5. Wrap dough in plastic wrap and refrigerate at least 4 hours, or overnight.
6. Preheat oven to 350°F.
7. On a lightly floured board, roll dough out to about 1/4" thickness. Do not roll too thin.
8. Cut out shapes with cookie cutters.
9. Place on lightly greased baking sheets.
10. Bake for about 8 minutes, or until just firm when pressed. Do not overbake.
11. Cool 2 minutes on baking sheet.
12. Remove and place on racks to finish cooling.
13. Frost if desired. (Optional.).