Crispy Gingerbread Cookies

TinyArtist

Ingredients

    ⅔ cup (~160g) packed light brown sugar
    ⅔ cup (~160g) molasses
    1 teaspoon ginger
    1 teaspoon cinnamon
    ½ teaspoon salt
    1½ teaspoon (½ tablespoon) baking soda
    ⅔ cup (~160g) butter
    1 egg
    4 cups (1 quart) flour

Directions

    Put sugar, molasses, spices and salt into large saucepan.
    Bring to boil and remove from heat.
    Add the baking soda and butter and stir until butter melts.
    Quickly stir in egg, and then add flour. Mix well.
    Chill for several hours until firm enough to roll.
    Preheat oven to 325°F (170°C).
    Roll out until thin on lightly floured surface.
    Cut with cookie cutters and place on cookie sheet sprayed with non-stick cooking spray.
    Cook for about 15 minutes at 325°F (170°C) and cool on racks.
    Cookies can be decorated with Royal Icing or American Buttercream.