Gingerbread Cookies Recipe

Cream together butter and brown sugar until fluffy, about 3 to 5 minutes. Add in molasses and mix until well-combined. Mix in the salt, cinnamon, ginger, cloves, espresso powder, vanilla and the egg until well-combined.

Whisk together baking powder and baking soda into the flour and then slowly stir these dry ingredients into the molasses mixture.

Divide the dough in half, and wrap well. Refrigerate for 1 hour up to overnight.

Preheat your oven to 350° F. Line baking sheet with parchment paper or a silicon baking mat.

Once the dough has chilled, take one piece of dough out of the refrigerator. Roll the dough to 1/2-inch thickness. Note: You can use dust the worksurface and rolling pin with confectioner's sugar under to keep the dough from sticking.

Cut out shapes with cookie cutters and place onto prepared baking sheets.

Bake gingerbread cookies until they are lightly browned along the edges, about 12 minutes, or until they feel firm. Let the cookies cool completely before decorating, if desired.