Gingerbread Snowflakes

In a medium bowl, whisk together the All-Purpose Flour (3 1/2 cups), Baking Soda (1 tsp), Salt (as needed), Ground Ginger (1 Tbsp), Ground Cinnamon (1 Tbsp), Ground Allspice (as needed), and Ground Cloves (as needed).

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the Unsalted Butter (2/3 cup) for 1 minute on medium speed until completely smooth and creamy.

Add the Dark Brown Sugar (3/4 cup) and Molasses (2/3 cup) and beat on medium high speed until combined and creamy-looking. Add in the Egg (1) and Pure Vanilla Extract (1 tsp) and beat on high speed for 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Don’t worry if your butter separates!

On low speed, slowly mix half of the flour mixture into the wet ingredients just until combined; add remaining flour mixture and again mix just until combined. The cookie dough will be thick and slightly sticky.

Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill dough discs at least overnight and up to 2 days. Chilling is mandatory for this cookie dough!

The next day, preheat oven to 350 degrees F (175 degrees C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.

Remove 1 disc of chilled cookie dough from the refrigerator and let it sit at room temperature for about 15 minutes. Generously flour a work surface, as well as your hands and the rolling pin. Don't be afraid to continually flour the work surface as needed - this dough can be sticky, and any excess flour on the outside of the cookie dough will disappear when they bake.

Roll out disc until evenly 1/4-inch thick. Cut into shapes. Place each cookie about 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.

Bake cookies for about 9-10 minutes. If your cookie cutters are smaller than 4 inches, bake for about 8 minutes. If your cookie cutters are larger than 4 inches, bake for about 11 minutes.

Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate with Royal Icing (to taste).