|3½ cup (438g)||flour|
|1½ tsp. (4.5g)||ground cinnamon|
|1½ tsp. (2g)||ground ginger|
|1 tsp. (2g)||allspice|
|1 tsp. (2g)||cloves|
|1 tsp. (4.8g)||baking soda|
|½ tsp. (3g)||salt|
|¾ cup (170g)||Plugrá® Premium Butter, unsalted, softened|
|½ cup (96g)||tightly packed brown sugar|
|⅔ cup (213g)||molasses|
|2 lg. (100g)||eggs|
Combine flour, cinnamon, ginger, allspice, cloves, baking soda and salt; set aside.
Cream the butter and sugar in bowl of an electric mixer fitted with the paddle attachment on medium speed until light and fluffy. Scrape down the bowl, reduce speed to low and add molasses and eggs, beating until well blended.
Reduce speed to low and add the flour in three additions, scraping the bowl between additions. Remove the dough from the bowl and form into 2 discs, cover with plastic wrap and chill for 1 hour or until firm and easy to handle.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Roll the dough out to ¼-inch thickness on a lightly floured surface. Use a gingerbread man cookie cutter to cut out cookies. Lay cut cookies on the prepared baking sheet, 1 to 2 inches apart. Re-roll the dough as necessary to cut out cookies until dough is gone.
Bake for 10-12 minutes or until cookies are sets and bottoms have browned.
Let cool on pan for 2 minutes before removing and cooling on a wire rack. Cool completely (about 30 minutes) before decorating with Cookie Frosting.