Steps

• 1

  In a medium bowl, whisk the flour, salt, baking powder, baking soda, ginger, cinnamon, and allspice.

• 2

  In the bowl of an electric mixer fitted with the paddle attachment, combine the melted butter, brown sugar, and molasses, and mix on low speed until combined. Add the egg and vanilla, and beat on medium speed until combined, about 1 minute.

• 3

  Add the flour mixture, and mix on low speed until just combined, about 30 seconds.

• 4

  Scrape half of the dough onto a large piece of plastic wrap. Use the wrap to help shape the dough into a disc about ½ inch thick and wrap tightly. Repeat with the remaining dough. Refrigerate for at least 2 hours and up to 2 days or freeze in an airtight container if making in advance.

• 5

  When ready to cook, preheat the Traeger with the lid closed to 350°F; this will take about 15 minutes. Line a rimmed baking sheet (or baking sheets) with parchment paper.

  350 ˚F / 177 ˚C

• 6

  Meanwhile, lightly flour a work surface. Using a rolling pin, roll one of the discs out until between ¼ and 1/8 inch thick. Using a floured cookie cutter, cut out shapes as desired. Transfer the gingerbread cookie shapes to the prepared baking sheet. Repeat with additional dough, rolling up and reusing scraps for additional cookies. (Refrigerate until ready to bake, if making in batches.)

• 7

  Place the baking sheet directly on the grill grates, close the lid and bake until the cookies are firm and their surface looks dull (not shiny), 8 to 10 minutes.

  350 ˚F / 177 ˚C

  00:08

• 8

  Let the gingerbread cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. Decorate with royal icing or dust with powdered sugar, as desired. Enjoy!