3 cups flour
2 teaspoons Ginger, Ground
1 teaspoon Cinnamon
1 teaspoon baking soda
1/4 teaspoon McCormick® Nutmeg
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon vanilla
Mix 3c flour, 2tsp ginger, 1tsp cinnamon, 1 tsp baking soda, 1/4 tsp nutmeg and 1/4 tsp salt in large bowl. Set aside.
Beat 3/4c butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla;mix well.
Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into shapes. Place 1 inch apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely.
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