• 3 cups plain flour
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 2 tablespoons freshly grated ginger (more or less depending on choice)
• 1/4-1/2 teaspoon grated nutmeg
• 1/4 cup molasses
• 1 egg
• 1 stick (8 tablespoons) butter, softened
• 1 teaspoon vanilla essence
• 1/4 teaspoon salt

Instructions

• preheat oven to 350 degrees F
• in a mixing bowl, add in molasses, sugar and butter. cream until nice and fluffy. in the meantime, in a large bowl mix the flour, baking soda, nutmeg, salt and cinnamon powder. mix until combined
• next add egg, grated ginger and vanilla extract to molasses mixture and beat until combined. be sure to scrape down the sides of the mixing bowl. add in flour mixture a little at a time while mixer is on low speed. mix until just combined (do not overmix)
• using a spatula, remove excess dough on paddle attachments and form into 2 equal doughs and place in plastic wrap. place in fridge for about 1/2 an hour or in freezer for about 15 mins (if in a hurry) this is because the dough is on the stickier side it will help with structure/firming of the dough.
• remove from freezer and place on floured counter top. roll out into 1/2 inch in thickness using a rolling pin. use cookie dough cutter/cutters and cut into desired shape. place on baking sheet with parchment paper and place in preheated over for 10-12 minutes or a little longer for a crispier cookie.
• remove from oven and allow to cool completely. decorate with royal icing
• enjoy!

Royal Icing for decorating

• 41/2 cups confectioners’ sugar
• 6 tablespoons water
• 2 tablespoons egg white powder

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