A simple but spot-on gingerbread cookie, with a soft chew and the perfect balance of warm winter spices.
*I wouldn't suggest using blackstrap molasses for this recipe, since it is much stronger and more bitter than your typical lighter molasses.
**The dough can be refrigerated for up to a few weeks to bake later. If you do keep the dough in the fridge for more than a few hours, let it sit at room temperature for just a few minutes before rolling out to prevent cracking.
***8 minutes always seems to be the perfect baking time for me, but if you want a more firm cookie, lean towards 9 minutes or so. If you use a different sized cookie cutter, the baking time may vary, so look for the visual cues described in the recipe.
****If you only have one or two baking sheets, you can cool them down quickly by running cold water over them. Dry before using again.
Find it online: https://www.brighteyedbaker.com/classic-gingerbread-man-cookies/