Gingerbread

438 g flour
1 t baking soda
1 T ground ginger
4 t pumpkin pie spice
1/2 t salt
10 T butter, room temperature
150 g brown sugar
2/3 C molasses
1 egg
1 t vanilla extract

Whisk together flour, baking soda, spices, and salt.
In a stand mixer on medium speed, beat butter until creamy.
On medium high speed, beat in brown sugar and molasses.
On high speed, beat in egg and vanilla.
(It's okay if butter separates.)
On low speed, incorporate dry ingredients.

Form dough into two discs and wrap with plastic wrap.

Chill at least 4 hours.

Preheat oven to 350.

Using plenty of flour, roll cookies to 1/4".

Bake 8 mins for smaller cookies and up to 12 for larger cookies.

Can overbake for crunchier cookies.

sallysbakingaddiction