These spice cookies are great for a cookie swap!
2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon table salt
6 tablespoons butter (softened)
3/4 cup brown sugar
1/2 cup molasses
1 large egg yolk
1 teaspoon vanilla extract
Preheat oven to 350ºF. Line baking sheets with parchment paper.
In a large bowl, add the flour, baking soda, baking powder, cinnamon, ginger, cloves, allspice, and table salt and whisk to combine. Set aside.
In the bowl of a stand mixer add the butter and sugar and mix on medium speed until smooth and creamy. Add the molasses, egg yolk and vanilla extract and mix to combine. Add flour and mix until a ball of dough forms.
Place ball of dough on a sheet of wax paper. Place another layer of wax paper on top. Using a rolling pin, roll on top of the wax paper until the dough is 1/16 inch thick. Peel the top piece of wax paper off. Freeze dough for 15 minutes.
Remove dough from the freezer and use a scalloped round cookie cutter. Place cookies to the baking sheets lined with parchment paper. Bake until crispy, about 8-10 minutes. Remove to a baking rack to cool completely.
Helpful Tip: Make dough ahead and store in the refrigerator.