Gingerbread Cutouts

3 cups flour

1 teaspoon vanilla extract

Combine flour, baking soda, ginger, cinnamon and cloves in a medium bowl and whisk well. Set aside.

Using electric mixer, mix butter and sugars in a large bowl until light and fluffy. Beat in molasses, then egg and vanilla. Add dry ingredients and mix until a soft dough is formed.

Divide dough into thirds. Form each third into a fattened disk. Wrap each disk in plastic and chill until firm, at least 2 hours up to 3 days.

Preheat oven to 350 degrees. Line one or more large baking sheets with parchment paper or with silicone baking mats, if you have them.

Flour a clean, dry, work surface and rolling pin. Place one unwrapped disk on the work surface. Turn the dough over to coat both sides with flour. Roll out dough to 1/4 -inch thickness, lifting and turning the dough to prevent sticking. Use cookie cutters dipped into flour to cut out cookies. Transfer cookies to the prepared baking sheet, at 1/2 -inch apart. Gather dough scraps together and repeat the process.

Bake until cookies turn lightly brown on edges, about 12-15 minutes. Allow cookies to cool on baking pan for at least 2 minutes before transfering them (using a small spatula) to racks to cool thoroughly.

Makes about 4 dozen 3-inch cookies.

Store cooled cookies in airtight container at room temperature until ready to decorate.