Iced Chewy Gingerbread Cookies Recipe

Preheat the oven to 350F/177C and line a cookie sheet with parchment paper.
Combine the flour, baking soda, spices and salt in a bowl and set aside.
240 grams all-purpose flour spooned and leveled, 1/2 tsp baking soda, 2 tsp ginger, 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg, 1/4 tsp all spice, 1/4 tsp cardamom, 1/4 tsp salt
With a flat beater, cream the butter and sugars together until it becomes pale and fluffy. Add in the egg and beat until it is fully combined, then add in the molasses and beat until it is fully combined.
113 grams butter softened, 100 grams light brown sugar lightly packed, 50 grams granulated sugar, 1 large egg room temperature, 30 mL molasses
Add in the dry ingredients and beat until everything is fully combined.
Use a small ice cream scooper to scoop out the cookie dough, roll it so the edges are even, and then smush it down a little (it will bake more evenly) onto the cookie sheet.
Bake the cookies for about 9 minutes. They will feel like they are not done so allow them to cool on the sheet for a few minutes and then move them to a cooling rack.
Once they are cool, combine your ingredients for the icing and mix until the sugar is dissolved.
120 grams powdered sugar spooned and leveled, 30 mL milk, 1 tsp vanilla bean paste
Dip each cookie into the icing and let it drip off the edge. Enjoy!