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Gingerbread Cookies
Preheat oven to 325°F. Line baking sheets with parchment paper and set aside. Add Medjool syrup, Medjool date paste, and spices to a heat proof bowl. Place bowl over a small pot of simmering water and stir until mixture is warmed, melted, and smooth. Add baking soda and combine well. Cut butter into pieces and place in a large mixing bowl. Pour warmed mixture over butter. Stir until butter is completely melted. Cool slightly. Add egg and stir until completely combined. Add one cup of the flour and beat on medium speed until fully combined. With mixer on lowest speed, add remaining flour a little at a time and mix just until it is mixed in. Do not over mix. Roll dough out onto a lightly floured surface and knead gently to form a consistent ball of dough. Roll the dough out between two sheets of parchment paper to about 1/4 inch thick. Dust lightly with flour as needed. Turn the sheet of dough over and remove the top layer of parchment paper. Use cookie cutters to cut out desired shapes and place on a parchment lined baking sheet. Bake for 12-15 minutes or until edges are very lightly browned. Allow to cool completely on baking sheets before transferring to wire racks for decorating.

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