Soft and Chewy #Gingerbread #Cookies

Soft and Chewy Gingerbread Cookies

Get your hands on these best soft and chewy gingerbread cookies and have yourself a merry little afternoon!

Ingredients

• 3/4 cup unsalted butter
• 3/4 cup brown sugar packed
• 3/4 cup molasses
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons ground ginger
• 1/4 teaspoon allspice
• 1 egg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3 1/2 cups all purpose flour

Frosting

• 2 cups powdered sugar
• 1 teaspoon vanilla
• 3-4 tablespoons milk

Instructions

1. In a medium saucepan, melt butter over medium-low heat.
2. Add brown sugar, molasses, salt, cinnamon, ground ginger, and allspice. Stir mixture together until well incorporated. Remove from heat.
3. Transfer mixture to a medium to large mixing bowl and add the egg and beat it in with the mixture.
4. In a separate bowl, add baking powder, soda, and flour and whisk together.
5. Add flour to the molasses mixture and stir together with a wooden spoon.
6. Divide dough into two equal halves. Over a sheet of plastic wrap, shape dough into a thick large rectangle and wrap each tightly. Refrigerate for at least one hour.
7. Preheat oven to 350℉. Line cookie sheets with parchment paper and set aside.
8. On a floured surface, roll dough into 1/4 inch thick rectangle with a floured rolling pin.*
9. Cut out shapes with gingerbread man cookie cutter or cookie cutter of choice. Place at least an inch apart on cookie sheets.
10. Bake for 8-9 minutes or until edges are browned. Let cool on cookie sheets for a few minutes and then transfer to cooling racks.
11. Once completely cooled, frost cookies or sprinkle with powdered sugar.

• Store in airtight containers at room temperature or in freezer.

Source : http://www.3scoopsofsugar.com/best-soft-chewy-gingerbread-cookies/