Gingerbread Cookies

• In a mixer, add brown sugar, molasses and butter and beat until well combined.

  Next add in the egg and vanilla and beat again.
  
• In a separate bowl, mix all your dry ingredients.
  
• On a low speed, slowly mix the dry ingredients into the wet ingredients until well combined.
  
• Shape the dough into a disk and place in a piece of plastic wrap. Chill the cookie dough in fridge for around 2 hours.
  
• Preheat oven to 200°C.

  Roll out dough using a rolling pin. Using your favorite cutters, cut shapes out of the dough.
  
• Place shapes onto a baking sheet lined with parchment paper.

  Bake cookies for around 15 minutes. I like my cookies to be crunchy. If you prefer soft cookies, you might need to bake for shorter.

  Leave the cookies to cool.
  
• Optional: In a bowl using a handheld mixer, mix the sugar, milk, vanilla. Add milk till you get a thick, but pipeable paste. You can use food coloring for tinting the icing.

  Decorate your cooled cookies using a decorating icing pen.
  
• Serve and enjoy 😋