• In an appropriate sized bowl, sift together or whisk the flour, baking soda, sea salt, ginger, cinnamon cloves and allspice then set aside.
• In a large bowl with a hand mixer or with a stand mixer, cream butter until light and fluffy. About one minute.
• Add brown sugar and molasses to the butter mixture and mix until combined and creamy.
• Scrape the sides and bottom of the bowl to ensure that it is all combined.
• Add the egg and vanilla extract and mix until combined.
• Add in the dry ingredients and combine.
• The dough will be sticky.
• Divide the dough in half. Form each half into rough squares about five inches by five inches and an inch or so thick.
• Refrigerate for at least three hours and up to three days.

Rolling and Baking:

• Flour your board and rolling pin well because the dough is sticky.
• Roll the dough out to about ¼ inch. I have had success with rotating the dough 90 degrees with each roll. Try to make sure the bottom is not sticking. Apply a touch of flour if needed.
• Line a baking sheet with parchment paper. Preheat your oven to 350 degrees F.
• Cut out your gingerbread cookies and place them 2 inches apart on your baking sheet.
• Bake for 8-10 minutes.