Gingerbread Cookies without Molasses
Place the flour, ginger, cinnamon, nutmeg, clove, allspice, and salt in a large mixing bowl. Whisk to combine.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter brown sugar and butter until light and fluffy, about 3 minutes.
Add the egg, and mix until combined.
Pour in the flour mixture, and beat on low speed until just combined and no flour streaks remain.
Form the dough into a disc shape, and transfer it to a piece of plastic wrap. Place the dough in the refrigerator for at least an hour.
Roll the chilled dough into ¼ inch - ½ inch thickness, and use a cookie cutter to cut the cookies. Place on a prepared baking sheet.
Bake at 350°F for 10 to 12 minutes, cool, and frost with powdered sugar icing.
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