‘Tis the season for baking a million cookies and decorating for hours! Oh the joy of the holidays! The kid in me jumps for joy and is embracing everything this season has to offer.

These gingerbread cookies are perfectly soft, chewy and so delicious although my icing game needs some improving…ok, A LOT of improving. Either way, the kid in me had so much either way :) And, the mixture of brown sugar and molasses are key!

In a small bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar for 1-2 minutes, until the mixture is light and fluffy.

Add molasses, egg and vanilla and beat for 60-90 seconds or until mixture is smooth.

Add dry ingredients and beat on low speed until combined.

Transfer to a lightly floured surface and roll 1/4 thick. Transfer on parchment paper and place it in the refrigerator to chill for at least 1 hour.

IMPORTANT TIPS:

once you remove the chilled gingerbread dough, cut into it with gingerbread cutters right away before it warms up.
Dab the cookie cutters edges into flour before cutting into the dough.