1tspvanillanot in magazine-but I think every cookie needs vanilla!
1large egg
3 1/4 to 1/2cupsflourrecipe calls for 3 1/4 but I used a bit more to keep dough from being so sticky
1tbspground ginger
1tbspground cinnamon
2tspground cloves
1tspbaking soda
Easy Royal Icing
2cupsconfectioner's sugar
1/4-1/2cupmilk
Instructions
In a large bowl, or bowl of your stand mixer, cream together the butter and sugar until fluffy.
Next beat in egg, then add molasses and vanilla.
In separate bowl, whisk together flour, ginger, cinnamon, cloves, and baking soda; gradually add into the wet ingredients, just until dough comes together.
Divide the dough into thirds, shape into balls, then flatten into a disk. Wrap each in plastic wrap and chill 1-2 hours or until the dough is firm enough to roll. I usually stick mine in the freezer until firm and then roll.
Preheat oven to 350. On a lightly floured surface (I use my silicone baking mat for this), roll dough to 1/4 inch thick.
Cut with a floured gingerbread cookie cutter (or whichever shape you like!), and place the cookies 2 inches apart on a cookie sheet lined with foil, parchment paper, or a silicone baking mat.
Put the sheet in the freezer for 5-10 minutes, or until cookies are very firm.
Bake for 8-10 minutes, then let cool on the pan before moving.
For the frosting: add confectioners sugar to a medium bowl, and pour in just enough milk to get the icing smooth.