No Spread Gingerbread Cookies (Print Version)

# Ingredients:

01 - 1 cup (2 sticks) unsalted butter, room temperature.
02 - 1/2 cup light brown sugar, packed.
03 - 1/2 cup granulated sugar.
04 - 1/3 cup molasses.
05 - 1 large egg, room temperature.
06 - 2 teaspoons vanilla extract.
07 - 4 1/2 cups all-purpose flour.
08 - 1 teaspoon baking powder.
09 - 1 teaspoon ground ginger.
10 - 2 teaspoons ground cinnamon.
11 - 1/2 teaspoon ground cloves.
12 - 1/2 teaspoon ground nutmeg.
13 - 1/2 teaspoon salt.

# Instructions:

01 - Beat butter with both sugars until light and fluffy, about 2 minutes.
02 - Mix in molasses, vanilla, and egg until fully combined.
03 - Whisk together flour, baking powder, spices, and salt in separate bowl.
04 - Gradually add dry ingredients to wet mixture, mixing on low until dough forms.
05 - Roll between parchment paper to 1/4 inch thickness using dowel guides.
06 - Cut with cookie cutters and place on lined baking sheets.
07 - Cook at 350°F for 8-10 minutes until edges are firm but not dark.
08 - Let rest on sheet briefly, then move to wire rack.

# Notes:

01 - Dough keeps shape while baking.
02 - Can be made ahead and chilled.
03 - Perfect for detailed cookie cutters.

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