Rolled Gingerbread Cookies with Molasses and Warm Spices

What you need

• 420 g (3 1/4 cups) all-purpose flour, plus extra for rolling
• 1 tbsp ground cinnamon
• 1 tbsp ground ginger
• 3/4 tsp baking soda
• 3/4 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 170 g (3/4 cup) unsalted butter, softened
• 100 g (1/2 cup packed) brown sugar
• 1 large egg
• 120 ml (1/2 cup) molasses, unsulfured
• 1 1/2 tsp vanilla extract, for the dough
• 240 g (2 cups) powdered sugar, for the icing
• 2 tbsp milk, plus more as needed
• 1/4 tsp vanilla extract, for the icing

Method

Restated from the original video

1. 1

   Whisk the flour, cinnamon, ginger, baking soda, cloves, nutmeg and salt in a bowl.

2. 2

   With a mixer on medium-high, beat the butter and brown sugar until pale and airy, about 2 min.

3. 3

   Add the egg, molasses and 1 1/2 tsp vanilla extract and beat on medium until evenly mixed.

4. 4

   Turn the mixer to low and add the spiced flour a little at a time, stopping as soon as no dry patches remain.

5. 5

   Split the dough in two, pat each half into a disc about 2.5 cm (1 in) thick and wrap it. Chill for 1 hour, until firm but still bendable.

6. 6

   Heat the oven to 175 °C (350 °F) and line baking sheets with parchment.

7. 7

   Roll one disc out on a lightly floured counter to an even 3 mm (1/8 in).

8. 8

   Cut out shapes and move them to the sheets 2 cm apart. Gather and reroll the scraps once, then do the same with the second disc.

9. 9

   Bake until the edges are set and the tops look dry, 8-10 min.

10. 10

    Leave them on the sheet for 5 min, then move them to a rack to cool fully.

11. 11

    For the icing, whisk the powdered sugar, milk and 1/4 tsp vanilla extract until smooth. Add more sugar to thicken or a few drops of milk to thin.

12. 12

    Pipe the icing onto the cold cookies and let it set for 30 min. Keep in an airtight tin for up to 4 days.

Imported from gimmesomeoven.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.