Gingerbread Cookie

Directions

1. 1
   Sift together the flour, ginger, baking soda, cinnamon, nutmeg and a pinch of salt into a medium bowl and set aside.
2. 2
   Put the butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light and fluffy, 4 to 6 minutes.
3. 3
   Add the egg, molasses, vanilla extract and egg and beat until fully incorporated.
4. 4
   Reduce the mixer speed to low and beat in the flour until completely combined.
5. 5
   Turn the dough out onto a work surface, flatten into a disc, wrap well with plastic wrap and chill for at least 4 hours or overnight.
6. 6
   Preheat the oven to 350 degrees F. Line 1 or 2 baking sheets with parchment paper.
7. 7
   Lightly dust the work surface and the top of the chilled dough with flour and roll the dough 1/4 inch thick.
8. 8
   Cut the dough into the desired shapes and transfer to the baking sheets, leaving 1 inch between each cookie.
9. 9
   Gather any scraps together and repeat rolling and cutting; if the dough gets too soft to work with, chill it briefly before continuing.
10. 10
    Bake the cookies, in batches if necessary, until they are barely golden-brown around the edges and no longer glossy, 8 to 10 minutes.
11. 11
    Let the cookies cool on the baking sheet for a few minutes and then transfer them to cooling racks to cool completely.
12. 12
    When cool, ice or decorate as desired.