GINGERBREAD CUTOUT COOKIES

 

• 1/2 cup dairy free butter, at room temperature
• 3⁄4 cup packed dark brown sugar
• 3/4 cup molasses
• 1/2 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1/2 tablespoon baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

1. In a large bowl, sift the flour, baking powder, baking soda, ginger, cinnamon, nutmeg and cloves. Add in the salt and mix together. 
2. In bowl of stand mixer, add butter mixture, molasses and brown sugar. Cream until fluffy. Add vanilla and mix until combined. Slowly in add the dry ingredients and mix until dough forms.
3. Wrap in plastic wrap and refrigerate for at least 1 hour.
4. Preheat oven to 350 degrees.
5. Roll out onto baking mat or parchment paper. Cutout using cookie cutters.
6. Bake for 10-13 minutes.
7. Cool completely, then decorate as desired!
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