Gingerbread cookies

3 ½ cups flour

1 tsp baking soda

1 Tbsp cinnamon

1 Tbsp ground ginger

¾ tsp ground cloves

½ cup brown sugar

1 cup powdered sugar

¼ tsp vanilla

½ cup molasses

¼ cup heavy cream

¾ cup butter

1 egg

Stir flour baking soda salt cinnamon ginger and cloves in medium bowl, set aside

Add butter brown sugar to large bowl beat until smooth and creamy

Add egg and molasses to butter mixture

Add dry ingredients to wet ingredients mixed until soft dough comes together

Formed dough into two bowls wrapped with plastic wrap press to make flat disc’s refrigerate for one hour

Preheat oven to 350°

Line 2 baking sheets with parchment paper

Generously dust cutting board and both sides of dough disk with flour roll to ⅛ inch thickness

Cut into prefer shapes transfer two cookie sheets

Make cookies 8 to 10 minutes

Cool for 10 minutes

Stir powdered sugar, vanilla, and cream, in small bowl

Unsulphured mosasses only do. Not use blackstrap molasses for this recipe

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