Gingerbread cookies
Description
This recipe won't take much time. In a small bowl, whisk together flour, spices, baking powder, and salt; set aside. Using an electric mixer, beat butter and brown sugar until smooth. Add molasses and egg. Reduce mixer speed to low and add the dry ingredients; mix until combined. Turn the dough out onto a floured sheet of plastic wrap. Roll into a 20x20 cm square, wrap in plastic, and refrigerate for 1–2 hours. Preheat oven to 175°C. Divide the dough in half. Place dough onto floured parchment paper and roll out to a 3 mm thickness. Freeze for about 20 minutes. Remove the parchment. Cut out cookies into any desired shapes and place them onto baking sheets. Decorate with powdered sugar if desired. Bake until done, just until the edges begin to darken, for 10 to 18 minutes depending on size. Let cool completely on the baking sheets before serving. Serve chilled.