Soft And Chewy Gingerbread Cookies

1. In the bowl of stand mixer fitted with the paddle attachment, mix the butter, sugar, and molasses on low speed. Add egg and vanilla. 
2. Sift together all of the dry ingredients and add to the wet; continue mixing on low speed until combined. The dough will be sticky.
3. Using a silicone spatula, transfer the dough onto a plastic wrap, form a flat disc, wrap, and refrigerate for 2-3 hours or overnight. 
4. Once the dough has chilled, split it in half and roll each in between two parchment papers to 1/4 inch thickness. Refrigerate for 30 minutes.
5. Preheat oven to 375°F. Cut out your desired shapes/sizes and bake on the middle rack for 8-10 minutes, allow to cool to room temperature. Enjoy!🤎❄️