Gingerbread Cookies: Crisp and Soft

Instructions:

1. In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
2. In a large bowl, beat the softened unsalted butter and packed brown sugar until the mixture is pale and fluffy.
3. Mix in the unsulphured molasses, egg, and 1 tsp vanilla extract. Beat until the batter is smooth and mahogany-colored.
4. Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until the flour streaks disappear; do not overmix.
5. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
6. Lightly flour your counter or roll the dough between two sheets of parchment paper to a ¼ inch thickness.
7. Press gingerbread man or holiday-shaped cookie cutters firmly into the dough and lift straight up.
8. Preheat oven to 350°F (175°C). Place cookies on a lined baking sheet and bake for 8–10 minutes until edges are set and centers no longer look wet.
9. Let the cookies cool on the baking sheet before transferring to a wire rack.
10. Prepare royal icing by mixing powdered sugar, milk, and vanilla extract until smooth.