Gingerbread Cookies

Instructions

1. In a bowl, combine the flour, spices, baking powder, baking soda and salt. Set aside.
2. In a pot, heat the butter, brown sugar and molasses just until the butter has melted and the sugar has dissolved.
3. Pour the hot mixture over the dry ingredients and stir with a wooden spoon. Add the egg and mix until smooth and the mixture isn’t sticky. Remove the dough from the bowl and form into a disc with your hands. Cover in plastic wrap. Refrigerate for 30 minutes or until cooled. Freeze at this point, if desired.
4. With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with silicone mats or parchment paper.
5. On a floured work surface, roll the dough until about 1/8 inch (3 mm) thick. Cut out cookies with a cookie cutter of your choice. Place the cookies on the baking sheets, spacing them out. Reuse the scraps of dough.
6. Bake one sheet at a time for 10 minutes or until the cookies are lightly golden and firm. Let cool completely on a wire rack. Decorate with vanilla royal icing, if desired.