For the cookies

• 8 tablespoons unsalted butter softened
• 4 tablespoons cannabutter softened
• ¾ cup brown sugar packed
• ¾ cup molasses
• 1 egg
• 1 teaspoon vanilla extract
• 3¾ cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon nutmeg
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt

For the icing

• 2 cups powdered sugar
• 2-3 tablespoons milk
• ¼ teaspoon vanilla extract

Instructions

For the Cookies

1. Using a large bowl and either a hand mixer or an electric mixer with the paddle attachment, beat together the butter and sugar for about 2 minutes on medium-high speed until the mixture becomes light and fluffy.
2. Incorporate the egg, molasses, and vanilla extract, continuing to beat on medium speed until well combined.
3. In another mixing bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt.
4. Gradually add this mixture to the butter mixture, beating until just combined.
5. Divide the dough into two equal portions and shape each into a ball. Gently flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours. You can prepare the dough ahead and chill for up to 48 hours.
6. When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment paper. Unwrap the dough, place it on a floured surface, and roll it evenly to approximately 1/4-inch thickness using a floured rolling pin.
7. Cut out desired shapes with cookie cutters, re-rolling the dough as needed. Transfer the cutouts to parchment-covered baking sheets.
8. Bake for 8 to 10 minutes or until the cookies show a hint of browning around the edges and a matte finish on top.
9. Allow them to cool for 5 minutes on the baking sheet before transferring to a wire rack to complete cooling.

For the Icing

1. Combine all the ingredients in a bowl and whisk until the mixture is smooth. Adjust the consistency by adding more powdered sugar if the icing is too thin or a small amount of milk if it’s too thick.

Once the cookies reach room temperature, feel free to decorate them as you wish or enjoy them warm right off the cookie sheet! For decorating your cookies, use either a piping bag or a ziplock bag with the corner cut off.