Ingredients 150 g of room temperature butter
100 g of brown sugar
1/4 a teaspoon of vanilla powder
1/2 a teaspoon of ground ginger
1/4 a teaspoon of allspice
A pinch of salt
240 g of all purpose flour
1 teaspoon of baking soda
In a big bowl, add the butter and the sugar. Cream them together with a hand mixer, a wooden spoon or a stand mixer until light and fluffy.
Add the eggs and beat until well incorporated.
In another bowl add the vanilla,ground ginger, allspice, flour, salt and baking soda.
Sift them into the big bowl and stir with a spoon until just combined. Don't over mix. Let this mixture sit in the fridge 30 minutes.
Preheat your oven to 180*C. Take scoops of batter and move them to a baking sheet lined with parchment paper. Leave 4-5 cm between each cookie, because they will expand.
Bake them for about 20-25 minutes, or until golden brown.
Leave them on the baking sheet to cool completely, then store them in an airtight container.