Gingerbread Cookies

Instructions

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the butter and 1 cup (200 G) sugar with an electric hand mixer on medium speed for about 5 minutes, until light and fluffy.
• Add the egg and molasses, and beat until smooth.
• In a medium bowl, combine the Pillsbury™ Best™ All-Purpose Flour, ginger, baking soda, cinnamon, cloves, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
• Spread the remaining ½ cup (100 G) sugar in a shallow dish.
• Using a 1-tablespoon cookie scoop with a spring release, scoop a slightly heaped portion of dough and roll into a ball about 1½ inches (3.81 cm) in diameter. Roll the dough ball in the sugar to coat (optional), then place on a prepared baking sheet. Repeat with the remaining dough, spacing the balls 2 inches (5 cm) apart. (Bake in batches if needed so the cookies have ample room to spread.)
• Bake the cookies for 10–12 minutes, until puffed and lightly browned. Transfer to a wire rack to cool.
• Once the cookies have cooled, spread 1–2 tablespoons of Pillsbury™ Creamy Supreme® Vanilla Frosting over each one and decorate with festive sprinkles.
• Enjoy!