Soft Gingerbread Cookies

1. 1

   Preheat oven to 350 F. In a bowl, combine the flour, baking soda, salt, cinnamon, ginger and cardamom. Set aside.

2. 2

   In an electric mixer with the paddle attachment, cream the butter and brown sugar until fluffy, about 3 minutes. Beat in the eggs one at a time. Mix in the molasses and the vanilla extract.

3. 3

   Add the flour mixture in batches, beating only until just combined. Turn out dough onto plastic film, wrap and chill for at least 1 1/2 hours or overnight.

4. 4

   On a floured surface, roll the dough out but not too thin for a puffy and soft cookie. I usually roll it out between 1/4 and 1/2 inch. (Meanwhile, you can prepare royal icing during this step.)

5. 5

   Cut out shapes with desired cookie cutter. With a spatula, set the cookies on a parchment (or Silpat) lined baking sheet.

6. 6

   Bake about 10 minutes or until cookies are just beginning to darken around edges. Leave to cool on a wire wrack.

7. 7

   If you decided to use royal icing... Once cookies are cool enough. Pipe out royal icing borders and flood with desired colours. If you want, you can also pipe more decorations on top. Just wait at least 2 hours or overnight for the icing to set.

* Per serving · 4 servings · Values may vary.

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