In a medium bowl, combine margarine, molasses, brown sugar and vanilla, cream until light and fluffy. Add egg, mix until incorporated. Slowly add Kinnikinnick Sugar Cookie Mix ginger and cloves, mix until combined (pea size texture). Finish mixing dough with hands until smooth. Form dough into a log, cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350°F (176°C), and line cookie sheets with parchment paper.
Using parchment paper, roll gingerbread dough about 1/8” (use white rice flour or Kinnikinnick All Purpose Flour Blend to help with rolling out). Cut into desired shapes with knife or cookie cutter.
Place on parchment lined baking sheet and bake for 7-10 minutes at 350°F. Cool for 5 minutes and remove from pan. Decorate with icing if desired.
Yields 30 Cookies (2 ½” diameter)
Tips & Variations
To Make a Gingerbread House: you will require 2 recipes of gingerbread dough. For Gingerbread template provided HERE