Classic gingerbread cookie recipe that is perfect for cut out cookies or gingerbread house construction.
In the bowl of a stand mixer fitted with the paddle attachment, cream together sugar and butter. Add remaining ingredients and gently combine.
Dump dough out onto a floured surface. Gently knead into a ball and cover with parchment paper or foil.
Place in the refrigerator and let chill for 20 minutes to one hour.
Preheat oven to 350 degrees.
Place parchment paper on a cookie sheet or grease with cooking spray.
Remove dough from refrigerator and roll out cold dough with a floured rolling pin. Cut into shapes and place on cookie sheet.
Bake for 10-12 minutes and allow to fully cool on a baking rack or cookie sheet before decorating.