⋆｡°✩Weevilworld✩°｡⋆

• • 3 1/2 (440g) cups self-rising flour
• • 1 1/4 sticks (142g) unsalted butter (room temperature)
• • 1 tbsp ground ginger
• • 1 tbsp ground cinnamon
• • 1/2 tsp ground allspice
• • 1/2 tsp ground cloves
• • 1 tsp vanilla extract
• • 3/4 cup (150g) packed brown sugar
• • 2/3 cup (160ml; about 200g) unsulphured or dark molasses
• • 1 large egg
• • optional; cookie icing and sprinkles (they provide several recipes here:LINK - LINK - LINK but I usually just buy icing premade from the store)

1. In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.

2. In a another large bowl, beat your butter until it's smooth and creamy. Add the brown sugar and molasses and beat together until combined. Next, beat in the egg and vanilla. Note: The original recipe says to do this with a mixer, but they're loud and I hate using them, so I just beat it by hand and it always turns out okay.

3. Add the wet mixture to the flour and beat until combined. With recipes like this I prefer to add the flour slowly, a bit at a time so that it's easier to mix in.

4. Divide the dough in half and wrap each half up in plastic wrap. Put them in the fridge for at least 3 hours but up to 3 days. Overnight is best, if possible.

1. Preheat your oven to 350°F. Spray a baking sheet with non-stick cooking spray.

2. Remove one of your cookie dough pieces from the fridge. Flour your work surface, as well as your hands and the rolling pin, and roll the dough out until it's about 1/4 inch thick. Cut into shapes and place onto the baking sheet 1 inch apart.

3. Bake for 9-11 minutes. It might take more or less time depending on your oven. Once baked, allow them to cool for 5 minutes before removing them from the cookie sheet.

4. Allow them to cool completely before icing and decorating them.

• This recipe is from sallysbakingaddiction.com and is rewritten by me but almost completely unchanged. This post serves as an archive of the recipe for my personal use and convinience and isn't intending to steal or take credit for it.

• Here's aLINK to this recipe in particular. I've gotten quite a few recipes from this site before and they all turned out good, I'd reccomend looking through their catalogue if you need a recipe for something.

• I use self-rising flour as it's what I have in my house and it's convinent. If you don't have it, you can substitute it for all-purpose flour, 1 teaspoon of baking soda and 1/2 teaspoon salt instead. Mix the flour, salt, and baking soda together along with the spices in step 1.

• This recipe Says it makes "24 4-inch cookies" but depending on what shapes you cut them into, you might end up with way more than that. I always cut them into gingerbread men and end up with like, double of that.