Eli the Donkey on his greatest journey

2/3 cup unsalted butter (room temp)
3/4 cup brown sugar
2/3 cup molasses
1 large egg (room temp)
1 tsp vanilla extract
3 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tbsp ground ginger
1 tbsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground cloves
1. In a large bowl, beat <strong>the</strong> butter for 1 minute until smooth and
creamy. Add <strong>the</strong> brown sugar and molasses and beat on medium
high spead until combined and creamy looking. Add <strong>the</strong> egg and
vanilla and beat on high speed until nicely combined.
2. In a separate bowl, whisk <strong>the</strong> flour, baking soda, salt, and
spices toge<strong>the</strong>r until well combined. Then on low speed, mix
in <strong>the</strong> wet ingredients thoroughly.
3. The dough will be quick thick and
slightly sticky. Divide it in half.
4. Wrap each half in plastic wrap and chill
for at least 3 hours or preferably overnight.
5. Remove one half of <strong>the</strong> dough from <strong>the</strong> refrigerator.
Generously flour a work surface, your hands, and a
rolling pin. Roll out until 1/4 inch thick.
6. Cut out <strong>the</strong> shapes and place 1 inch
apart on baking sheet lined with
parchment paper. Repeat with second
half until all dough is used.
7. Bake cookies at 350ºF
for 9-10 minutes.
8. Allow to cool
completely and <strong>the</strong>n
decorate!