Classic gingerbread

Instructions

• Whisk 2 cups flour with ginger, cinnamon, allspice, salt and baking soda in a medium bowl.

• Beat butter with brown sugar in a large bowl, using an electric mixer on medium, until fluffy, 2 min. Beat in egg and molasses.

• Using a wooden spoon, gradually stir in flour mixture until just combined. Stir in remaining flour, 1/4 cup at a time, until dough is no longer sticky but still soft. Divide dough into 4 portions. Shape each into a ball, then flatten slightly into a disc. Wrap in plastic wrap. Refrigerate until chilled, at least 30 min.

• Position rack in centre of oven, then preheat to 350F. Line 2 baking sheets with parchment. Roll out 1 disc of dough on a floured surface until ⅛ in. thick. Cut into shapes using desired cookie cutters. Transfer to prepared baking sheets.

• Bake until deep brown around edges and firm to the touch, about 7 min. (Larger cut-outs may require more baking time.) Transfer cookies to racks to cool completely. Cool sheets slightly between batches. Repeat with remaining discs. Store cookies in an airtight container for up to 2 weeks or freeze for up to 1 month.

• Decorate with royal icing, or as desired.