Sourdough Gingerbread Cookies

This recipe can be made using a stand mixer or mixed by hand. I find using a stand mixer the easiest way, but either way works.
Mix together butter, sugar, egg, molasses, sourdough discard and vanilla until thick and creamy. The mixture will be quite glossy.
Next, add the flour, salt, baking soda and spices and mix together to form a dough.
This step can be difficult by hand but persevere with the sticky dough, it will come good.
If using a stand mixer, you want the dough to be smooth and pliable.
You should be able to roll it into a small ball without it sticking to your hands.
Once the dough is ready, turn it out on to the counter. Cut it in half.
Form each half into a disc and wrap each disc in parchment paper. Place both on top of each other and wrap together with plastic wrap.
Place into the fridge for at least 4 hours or overnight.
When you are ready to make the gingerbread cookies, take a disc out of the fridge and let it sit for a few minutes.
Preheat the oven to 160C/325F.
Using a rolling pin, roll the dough out to around ½ cm thick.
Cut out shapes using a cookie cutter of your choice.
Place gingerbread shapes onto a baking tray lined with parchment paper.
Bake at 160C/325F for 10-15 minutes. The gingerbread will still be soft. Allow it to cool for 30 minutes and it will become crunchy. YUM!