TOP RAMEN® SPICY GINGERBREAD COOKIES

In a large bowl, combine the flour, baking soda and powder, sea salt, and spices. Set aside.

In another large bowl or a stand mixer fitted with the paddle attachment, beat butter until light and fluffy, about 5 minutes. Add the sugar, and beat for another 2 minutes. Beat in the egg and then the molasses, stopping to scrape down sides as needed. With mixer on low, gradually add the flour mixture, mixing just until combined.

Divide into 2 discs, and wrap tightly with plastic wrap. Chill for at least three hours.

Preheat the oven to 350 degrees. Move a rack to the center of the oven.

Between two sheets of lightly floured parchment, roll out one of the dough portions to ¼-inch thickness. Place paper and dough on a cookie sheet, and freeze for 15 minutes.

Line a cookie sheet with a sheet of parchment paper. Use lightly floured cookie cutters to cut out desired shapes, and arrange on cookie sheet. Bake gingerbread cookies 10 minutes, (if you prefer snappier gingerbread or are using it for a house, bake 12 minutes total). Cool 10 minutes on the cookie sheet, then remove to a rack to cool completely.

Continue this process for each batch, baking one tray of cookies at a time.