Ging-y Cookies

Gingerbread cookies are called Ging-ies in our house and we love them year 'round. They are fantastic as ice cream sandwiches in the summer and are an essential staple during the holidays. You cannot beat the soft and spicy cookie! Same as the sugar cookies, I make a double batch to freeze for another occasion. This year I made traditional Gingerbread Men and man were they fatty! I got the cookie cutter at Williams Sonoma last year right after Christmas for like $2, totally worth it!

Gingerbread Cookies
from Annie's Eats
Makes: 40 huge men

Ingredients:
4 cups all-purpose flour + 2 Tablespoons for High Altitude
1 tsp. salt
1½ tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
1½ tsp. ground cloves
2 tsp. ground ginger
1 tsp. ground nutmeg
16 tbsp. unsalted butter, at room temperature
1 cup sugar
1 cup molasses
1 large egg

Directions:
In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and spices to combine; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Mix in the molasses and egg until combined.  Add in the dry ingredients and mix just until incorporated.  Cover the bowl and chill the dough for at least one hour.

Preheat the oven to 350° F.  Line baking sheets with parchment paper.  Roll the dough out on a lightly floured work surface to about ¼-inch thickness.  Cut into desired shapes with cookie cutters.  Place the cookie shapes onto the prepared baking sheets, about 2 inches apart.  Bake for 10 minutes, rotating the pans halfway through baking.  Remove from the oven and let cool on the baking sheets for 10 minutes.  Transfer to a wire cooling rack and let cool completely.  Decorate as desired.

Source: adapted from Good Things Catered, originally from Allrecipes