Chewy gingerbread cutout cookies

In the mixer bowl combine all purpose flour, brown sugar, cinnamon, ginger, cloves, allspice, nutmeg, a little black pepper, fine sea salt and baking soda; mix a few seconds.

Add cubed butter and mix on low until the mixture resembles cornmeal with no big pieces of butter (reverse creaming).

Add one large egg and the molasses; mix on low about one minute until smooth.

With moistened hands press the dough into a round, or divide into pieces; refrigerate at least 30 minutes until firm, or up to a couple of days.

Let the chilled dough soften a few minutes, then roll between two sheets of parchment with as little flour as possible, flipping the package often.

If sticky, or for detailed cutters, chill the rolled dough before cutting; cut shapes and peel away the scraps, baking on the same parchment.

Press scraps into a disc and chill until firm before re-rolling.

Chill the cut cookies, then bake at 350F until just set and one shade darker around the edges.

Cool five to ten minutes on the baking sheet, then move with a spatula to a cooling rack.

Decorate with royal icing and sprinkles if wanted.