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Ingredients

• 2 Cups All-purpose Flour
• 1/2 Teaspoon Baking Soda
• Pinch of Salt
• 2 1/2 Teaspoons Ground Cinnamon
• 1/2 Teaspoon Ground Ginger
• 1/2 Cup (1 Stick) Unsalted Butter, Softened
• 3/4 Cup Brown Sugar
• 1/3 Cup White Sugar
• 1 Tablespoon Molasses
• 1 Large Egg At Room Temperature
• 1 Teaspoon Vanilla Extract

Instructions

1. Whisk dry ingredients together along with the spices in a medium bowl.
2. Use a hand or stand mixer, and beat the butter and sugars together on medium high until light and fluffy.
3. Add the molasses, egg, and vanilla extract, and mix until combined.
4. Add the dry ingredients to the wet, and mix together on low speed just until combined.
5. Shape dough into a ball, wrap in plastic wrap, and refrigerate for at least 2 hours.
6. Preheat oven to 350 degrees F.
7. Line two baking sheets with parchment paper.
8. On a lightly floured surface, roll the dough to a to 1/3 inch thickness.
9. Use a stamped rolling pin to roll firmly over the dough, then use a round cookie cutter to cut out the cookies, then place 1-inch apart on baking sheets.
10. Alternatively, form the dough into 1 tablespoon sized balls and place on baking sheets spaced 1 inch apart. Use the cookie stamp to stamp each cookie, dipping it in flour as needed.
11. Bake for about 13 minutes, or until the edges just begin to brown.
12. Cool on wire racks completely, then store in an airtight container for up to 1 week.