# Components:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons ground ginger
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon ground cloves
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt
→ Wet Ingredients
08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup packed brown sugar
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/3 cup molasses
13 - 1 teaspoon pure vanilla extract
→ Decorations
14 - Royal icing in white, red, and blue
15 - Mini chocolate chips or candies for embellishment
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, approximately 2-3 minutes.
04 - Add egg, molasses, and vanilla extract to the butter mixture. Beat until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring just until incorporated without overmixing.
06 - Divide dough in half, wrap in plastic wrap, and refrigerate for at least 30 minutes for easier handling.
07 - On a lightly floured surface, roll dough to approximately 1/4 inch thickness.
08 - Using a gingerbread man cookie cutter, cut shapes and arrange on prepared baking sheets with 2 inches spacing between each cookie.
09 - Bake for 10-12 minutes until edges are set and centers remain slightly soft.
10 - Allow cookies to rest on baking sheets for 5 minutes.
11 - Move cookies to a wire rack and cool to room temperature.
12 - Apply royal icing and candies to resemble GingerBrave character, if desired.
