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350F, 12x16x1 inch tray pan lined with parchment paper
1) ½ cup (113g) unsalted butter, softened
1) ¾ cup (126g) packed brown sugar
2) 1/3 cup (106g) fancy molasses
2) 1 large egg
2) 2 tbsp. (29g) water
3) 2 2/3 cup (375g) all-purpose flour
3) 1 tsp. (5g) baking soda
3) ½ tsp. (3g) salt
3) 2 tsp. (6g) ground ginger
3) ½ tsp. ground cinnamon
3) ½ tsp. ground nutmeg
3) ½ tsp. ground allspice

Combine (3) set aside.

Beat (1) until light and fluffy then add (2)mix thoroughly. Stir in the dry ingredients (3).

Option 1:

Divide dough into two and wrap with saran wrap and refrigerate for 30min.

Roll each dough to desired thickness, use gingerbread man cutter. Place 2-inches apart on tray.

Bake at 350F for 8-10minutes

Option 2:

Weight of dough 822g. Weigh 50g, roll into a ball, use a hamburger press to achieve even thickness 1/4", transfer onto the pan then use a scallop shape cutter.

Bake at 350F for 12 minutes. Makes 18 cookies 3 1/4" round.