Notes

• This recipe is from one of my favorite sites -- Sweetapolita. I fell in love with the gilded reindeer and just had to try making something similar myself.
• I've made this recipe using both light and dark molasses. Both are good, but I personally prefer the "bite" of dark molasses. The lighter the molasses, the lighter the cookie. The reindeer cookies pictured above were made with the light molasses for a softer overall look. 
• I recommend rolling the dough 1/4 inches thick to cut cookies -- anything thinner than that is likely to be too brittle for decorating.

GINGERBREAD COOKIES

INGREDIENTS

• 6 1/2 cups all-purpose flour, sifted
• 1 tablespoon plus 1 teaspoon ground ginger
• 1 tablespoon ground cinnamon
• 3/4 tablespoon allspice
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cups unsalted butter, softened
• 1 cup light brown sugar (densely packed)
• 2 eggs
• 2/3 cup molasses
• 1 1/2 teaspoons vanilla extract

DIRECTIONS

• In large bowl, sift together flour, spices (ginger, cinnamon, allspice), baking soda and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed (setting 4 on most KitchenAid mixers) until fluffy (roughly 3 minutes). Beat in eggs one at a time until just combined. Add molasses and vanilla and mix until incorporated.
• Add flour mixture and mix on low speed until thoroughly combined. Don't over mix -- 30-90 seconds should be good.
• Remove half of the dough from bowl, make a ball, and place on a large piece of plastic wrap on counter. Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for no less than two (2) hours.
• Remove one disc and remove plastic wrap. Place on top of a large piece of parchment paper. Place another large piece of parchment paper on top of dough and roll. You want these cookies to be about 1/4" thick.
• Preheat oven to 350F.
• Slide your parchment paper and dough onto a cutting board and refrigerate for 15-30 minutes.
• Remove from fridge and cut shapes using the cutters of your choice. Place cutouts on cookies sheet lined with parchment paper.
• Bake 8-10 minutes (until cookie edges are just crisp).
• Cool sheets on wire racks for 20 minutes, then move cookies to wire racks to finish cooling.
• Decorate with royal icing, candies, sprinkles...