- 3 C flor
- 2 t ground ginger
- 1 t ground cinnamon
- 1 t baking soda
- 1/4 t ground nutmet
- 1/4 t salt
- 3/4 C butter, softened
- 3/4 C firmly packed brown sugar
- 1/2 C molasses
- 1 egg
- 1 t pure vanilla extract
Mix flour, ginger, cinnamon, baking soda, nutmet and salt in large bowl.
Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add molasses, egg and vanilla; mix well.
Gradually beat in flour mixture on low speed until well mixed.
Press dough into thic flat disk.
Wrap in plastic wrap.
Refrigerate 4 hours or overnight.
Preheat oven to 350 degrees.
Roll out dough to 1/4 inch thickness on lightly floured work surface.
Use 5" cookie cutters.
Place 1 inch apart on ungreased baking sheets.
Bake 8-10 minutes or until edges of cookies are set and just begin to brown.
Cool on baking sheets 1-2 minutes.
Remove to wire racks; cool completely.
Decorate as desired.
Store airtight up to 5 days.