Gingerbread Man Cookie

1/2 cup butter, cold, cut into 1/2-inch cubes
1/3 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon molasses
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon finely ground black pepper
1 teaspoon vanilla extract
1 large egg
1 3/4 cup all-purpose flour

Place butter cubes in a large mixing bowl or the bowl of a standing mixer fitted with a paddle attachment. Add the sugar, brown sugar, baking soda, salt, and spices and beat on medium speed for 30 seconds or until evenly incorporated. Add vanilla and egg and beat on medium speed until combined, scraping down the sides of the bowl as needed. Add flour and beat on medium speed until all the dry flour has been incorporated.

Press the dough together into a ball and flatten slightly into a disk shape. Wrap tightly with plastic wrap and refrigerate for at least 30 minutes or overnight.

Preheat oven to 375 degrees F.

On a lightly floured surface, roll the dough out to 1/4-inch thick. Cut out cookies with desired shape cutter and arrange on parchment or silicone mat-lined baking sheets, leaving about an inch of space between cookies. (If using a traditional springerle rolling pin or speculaas cookie mold, roll the dough until 1/2 thick with a regular rolling pin and then shape).

Bake for 8 to 10 minutes or until the cookies just start to darken around the edges (the longer they cook, the crispier they will be). Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Read more at http://www.loveandoliveoil.com/2013/04/speculoos-cookie-sandwiches.html