Classic Gingerbread Cookies

My friend Ashley from my church gave me a jar with the dry ingredients of this recipe a year ago. I just made them the other day and they turned out really well. I'm one who doesn't usually fancy gingerbread cookies. Mostly because they are usually hard and too sweet. This recipe is chewy and just right. Try it extra thick and they still turn out good. Enjoy.

Classic Gingerbread Cookie

Preheat oven to 325 degrees

3 1/2 cups Flour

1 cup packed Brown Sugar

1 tsp. Baking Powder

1 tsp. Baking Soda

2 tsp. Ground Ginger

1 tsp. Ground Cloves

1 tsp. Cinnamon

1 tsp. Allspice

Mix dry ingredients

1/2 cup softened Butter

3/4 cup Molasses

1 slightly beaten Egg

Mix wet ingredients with dry. Dough will be stiff so use your hands to completely mix. Cover dough and chill for 1 hour. After you chill dough roll it on a surface that is lightly dusted with flour. Roll to 1/4 in. thick. Use favorite cookie cutters to cut out shapes. Bake on cookie sheet for 10 minutes and then let cookies rest on pan for 2 minutes. Cool completely on a rack.