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National Gingerbread Cookie Day on November 21st encourages us to grab the rolling pin and cookie cutters. The baking will warm the home and decorating will inspire us to design tasty cookies while making memories!

YIELDS: 25 Prep Time: 10 Mins Refrigeration Time: 3 Hours Cook Time:10 Min Total Time: 3 Hours 20 Mins

INGREDIENTS

3/4 c. (1 1/2 sticks) butter, softened

3/4 c. packed brown sugar

2/3 c. molasses

1 large egg

1 tsp. pure vanilla extract

3 1/4 c. all-purpose flour

1 tbsp. ground ginger

1 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. kosher salt

1/4 tsp. ground nutmeg

Sugar Cookie Icing & Sprinkles, for decorating

DIRECTIONS

• In a large bowl using a hand mixer, beat butter, brown sugar, and molasses until fluffy, about 2 minutes. Add egg and vanilla and beat until combined.
• In a medium bowl, whisk flour, spices, baking soda, and salt until combined. With the mixer on low, gradually add dry ingredients to wet ingredients until dough just comes together. (Do not overmix!)
• Divide dough in half and create two discs. Wrap each in plastic wrap and chill until firm, about 2 to 3 hours.
• Preheat oven to 350° and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until 1/4" thick. Cut out gingerbread men with a 3" wide cutter and transfer to baking sheets.
• Bake until slightly puffed and set, 9 to 10 minutes, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely. 
•  Repeat with remaining disc of dough. Decorate with icing and sprinkles as desired.