Gingerbread Cookies

1/2 C. butter room temp.

2/3 C. packed brown sugar

1/3 C. Unsulphured Blackstrap molasses

1 Large egg yolk

1 tsp. Vanilla

2 1/4 C. Gerti's GF flour

2 tsp. Cinnamon 

2 tsp. ground ginger

1 tsp. baking soda

1/2 tsp. sea salt

1/4 tsp. ground cloves

1 Tble. Milk

 Mix butter and brown sugar in bowl of stand mixer or hand mixer. Add molasses, egg yolk,

and vanilla. 

In a separate bowl combine flour, cinnamon, ginger, baking soda, sea salt, cloves. Slowly add 

flour mixture a bit at a time. Add the milk. 

Make 2 balls with the dough. Flatten into 1-inch-thick disks. Wrap with plastic wrap and refrigerate overnight.

Roll and cut cookies

Place a piece of plastic wrap on the counter. Remove one disk onto the plastic wrap. Cover

with another piece of wrap. Using a rolling pin roll disk several times. Lift top layer of wrap to loosen from dough, recover. Flip the dough over and loosen wrap and recover. You'll do this several times until dough is 1/4 inch thick. Do the same with the 2nd disk. Chill for 20 minutes in the freezer.

Heat oven to 350 degrees, place parchment paper on cookie sheet.

Remove one sheet of dough from freezer. Cut cookies with preferred cookie cutter. Place cookie cutouts on prepared cookie sheet. 

Bake for 8 minutes.

While first cookies are baking cutout cookies from the second sheet. 

Bake for 8 minutes

Let cool for a few minutes on the cookie sheet then transfer to cooling rack.

Easy frosting for decorating.

1 C. sifted Confectioners' sugar

1 tsp. vanilla or orange extract

1 - 3 Tble milk 

Mix suger and extract adding milk 1 Tablespoon at a time until desired consistency. 

  You can use any kind of molasses. Blackstrap gives it a darker flavor. You can also use store bought frosting or colored gel for decorating. Even if the cookies don't look cooked enough take them out in 8 minutes. Otherwise, they will be really crunchy.