Gingerbread Cookies

Ingredients:

800g All-Purpose flour

250g unsalted butter

1 cup pack dark brown sugar

2 large eggs

1 cup Molasses/Honey/Corn Syrup

3 tsp ground cinnamon

3 tsp ground ginger

1 tsp ground cloves

1 tsp salt 

Directions/Instructions:

1. In a stand mixer, beat butter and brown sugar till light and fluffy.
2. Then, add the eggs one at a time and beat them to combine.  Add the molasses, honey, or corn syrup to mix thoroughly.
3. At low speed, slowly mix the dry ingredients until combined.  Transfer the dough onto the parchment paper and top with another parchment paper.
4. Then, roll the dough to the thickness (4mm), transfer it to the baking tray, and chill for at least 12 hours or overnight.
5. Remove the chilled cookie dough from the refrigerator and use the gingerbread cookie cutter to cut it into shapes.
6. Place shapes 1 inch apart on prepared baking sheets.  Re-roll dough scraps until all the dough is shaped.  Repeat with the remaining dough.
7. Bake cookies for 9-10 mins at preheat oven to 180 deg C. (Note: if cookie cutters are smaller than 4-inches, bake for about 8 mins.  If larger than 4-inches bake for about 11 mins)
8. Remove from the oven, and use the cake smooth to flatten the top of the cookies while hot.  Allow cookies to cool for 5 minutes on the cookie sheet, then transfer them to the cooling rack to cool completely.  Once completely cool, decorate with Royal icing.