Step 1

Spice mix: Combine all spices together and whisk together until completely mixed. You will only need 2 teaspoons of this mix for the recipe and can store the rest of the spice mix in an airtight jar (in a cool and dry place) for up to 1 year.

Step 2

Cookies: In a large mixing bowl combine flour and gingerbread spice. Whisk together and set aside.

Step 3

In a stand mixer with a paddle attachment, cream together butter and sugar. Scrape down sides of the bowl and add egg and vanilla. Continue to mix together.

Step 4

Add flour mixture and mix together until completely combined and a dough forms.

Step 5

Flatten dough to a disc and tightly wrap in plastic wrap. Refrigerate dough for at least 8 hours and up to 3 days.

Step 6

Preheat oven to 350˚F.

Step 7

Sprinkle flour over a clean work surface and place dough disc in center. Sprinkle dough disc with flour and roll out dough until about ⅛ inch thick.

Step 8

Use 1 ½ inch snowflake cutters or stamps and cut out as many snowflakes as possible, dipping the cutters/stamps in flour every few cookies, to prevent sticking.

Step 9

Using a small, offset spatula transfer cookies onto a parchment or silpat lined cookie sheet, ¼ inch apart.

Step 10

Bake cookies for 7 to 9 minutes or until the tops and edges barely begin to brown.

Step 11

Allow cookies to sit for 2 to 3 minutes before transferring to a cooling rack. Once cookies have cooled completely, serve.