Gingerdoodle Cookies

Ingredients

3/4 cup unsalted butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup unsulphured molasses
1 large egg
2 teaspoons vanilla extract
1 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3 1/2 - 4 cups all-purpose flour

For rolling:

1/4 cup granulated sugar
2 teaspoons ground cinnamon

Method

1. Preheat oven to 175 degrees celsius.
2. Cream butter, brown sugar, and granulated sugar on a medium setting. Mix until light and fluffy.
3. Add molasses, egg, and vanilla extract. Mix until all incorporated.
4. Add in salt, ginger, cinnamon, nutmeg and cloves together until the mixture is thoroughly combined.
5.  On low speed, slowly mix in the flour, one cupful at a time. The dough should be non-greasy to the touch and pull cleanly from the bowl. If it is still sticky after 3 1/2 cups of flour, add an extra 1/4 cup of flour.
6. Roll to desired thickness between two sheets of baking paper and chill for at least an hour.
7. Once the dough is well chilled and hard to the touch, cut out shapes and coat the bottom with the cinnamon sugar mixture.
8. Transfer the cookie cutout (coated side down) to a lined baking tray. Chill the shapes again before baking.
9. Bake for 7-9 minutes. Remove from the oven when the top of the cookie looks matte with no shine.
10. Leave the cookies to cool on a baking sheet for 10 minutes before you enjoy them!

Recipe and image from www.semisweetdesigns.com