Being pregnant during the holidays is very challenging.  I have a perma-desire for all things sugar, all the time and there are just so many yummy treats everywhere I go.  (Don’t even get me started on Trader Joes!)  Inhibition flew out the window months ago.

So of course, I decided to torture myself and bake some cookies so that I would have loads of buttery goodness right at my fingertips.  Silly Brooke

I present to you: Gingerbread Cookies

(okay, so as a collective whole, we ate all the cookies before I could snap a picture.  I am sorry!!)

Ingredients:
4 cups all-purpose flour
1 tsp. salt
1½ tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
1½ tsp. ground cloves
2 tsp. ground ginger
1 tsp. ground nutmeg
16 tbsp. unsalted butter, at room temperature
1 cup sugar
1 cup molasses
1 large egg

Directions:
In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and spices to combine; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Mix in the molasses and egg until combined.  Add in the dry ingredients and mix just until incorporated.  Cover the bowl and chill the dough for at least one hour.

Preheat the oven to 350° F.  Line baking sheets with parchment paper.  Roll the dough out on a lightly floured work surface to about ¼-inch thickness.  Cut into desired shapes with cookie cutters.  Place the cookie shapes onto the prepared baking sheets, about 2 inches apart.  Bake for 10 minutes, rotating the pans halfway through baking.  Remove from the oven and let cool on the baking sheets for 10 minutes.  Transfer to a wire cooling rack and let cool completely.  Decorate as desired.

recipe courtesy of Annie’s Eats (love her blog!)