- 3¼ c. all-purpose flour, measured then sifted
- 1½ sticks salted sweet cream butter (softened)
- ½ c. light brown sugar, packed
- ½ c. molasses
- 1 large egg
- ¾ tsp. baking soda
- 2 tsp. cinnamon
- 2 tsp. ginger
- 1 tsp. nutmeg
- ½ tsp. cloves
- ½ tsp. salt
- ¼ tsp. pepper
In a medium bowl, stir together the sifted flour, baking soda, and all of the spices. Set aside.
In another large bowl, cream the butter, add sugar, and mix. Add the molasses and egg and beat until smooth.
With the mixer on low speed, add the flour mixture to the smooth a little at a time. Scrape the sides of the bowl and beat until fully combined and thick.
Divide and pat the dough into two balls, then flatten. Chill in an airtight container in the fridge for at least 1½ hours.
Preheat oven to 350°. Prepare baking sheets lined with parchment paper.
It’s important to roll the dough out to ¼” in thickness. Put flour underneath the dough and lightly on top as you roll it out.
Use a cutter or place the Gingerbread House Pattern on the dough and trace around it with a toothpick. Then remove the pattern and use a knife to cut along the lines.
Pick it up with a metal spatula and put it on the cookie sheet’s paper. If needed, pick up any edges and stretch them back in place.
Use your knife and fingers to mold every corner exactly how you’d like it. Make sure edges are straight and the roof corners equal. (Because it’s such a soft dough – it will need tweaking.) Before reworking any remaining dough, brush flour off the bottoms of the cuttings.
Bake for 9 minutes. Slide the cookies/paper off the sheet. Let them cool completely.
Mix Lick it Off the Cookie Frosting ingredients together to spread on the cookie, then decorate. Makes 9 (large) to 12 (medium) cookies. So you may want to double it. Store cookies in a single layer.