Gingerbread Cookies
115g Butter (room temp)
100g sugar
Cream them together in stand mixer
220g molasses
One large egg
Add to butter mixture
Beat until well incorporated
390g flour
1/2 tsp salt
1/4 tsp baking powder
2 tsp cinnamon
1/2 tsp cloves
2 tsp ginger
1/4 tsp nutmeg
Whisk all dry ingredients together
Slowly add dry mix to wet mix
Make sure all ingredients are well incorporated
Form into a ball and divide into two
Wrap each half in plastic wrap
Chill in fridge for a minimum of 2 hours
After chilling, roll out on a lightly floured surface
Cut out desired shapes
Freeze for 20 min and bake in a preheated oven 180 C for 12 min
Let them cool and decorate as desired
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