Bake Gingerbread Cookies

3 cups of flour

2 teaspoons of ground ginger

1 teaspoon of baking soda

1/4 teaspoon of ground nutmeg

1/4 teaspoon of salt

3/4 cup of softened butter

1/2 cup of molasses

3/4 cup of firmly backed brown sugar

1 egg

1 teaspoon of pure vanilla extract

1 teaspoon of ground cinnamon

Combine the flour, ginger, cinnamon, baking soda, nutmeg and salt in a large mixing bowl, then set it aside

 In a separate large mixing bowl, combine butter and brown sugar

Add molasses, egg and vanilla extract to the butter-brown sugar mix, and mix thoroughly 

Begin combining the flour mixture (bit by bit) into the butter-brown sugar mixture, stirring strongly as you combine them

Once all is combined, press the dough flat into a disk shape, wrap it up with plastic wrap by rolling it onto itself. Keep it refrigerated for 4 hours (best overnight)

Once the dough is ready to bake, preheat the oven to 350 degrees F

Unroll the wrapped dough back into its flat disk shape onto a lightly floured surface, and be sure it is roughly 1/4 inch thickness

Begin separating our your cookie shapes -- with a Gingerbread Man cutter, if you have one or simply into classic circles

Place cookies on ungreased baking sheet 1-inch distance from one another

Bake cookies for 8-10 minutes or until the edges of the cookies appear to have browned

Cool the cookies on the baking sheets for a couple of minutes before removing them

Remove the cookies, and then decorate as you wish before serving them