Ingredients
Equipment
Method
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
- In the bowl of a stand mixer with the paddle attachment, beat the softened butter and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Add the egg and molasses to the mixer and beat until well combined, scraping down the sides of the bowl as needed.
- Reduce the mixer speed to low and gradually add the dry ingredient mixture. Mix until just combined and no flour streaks remain.
- Divide the dough in half, flatten each into a 1-inch thick disk, and wrap tightly in plastic wrap. Refrigerate for at least 3 hours or overnight.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- On a lightly floured surface, roll one disk of dough to 1/4-inch thickness. Cut into desired shapes with cookie cutters and place 1 inch apart on the prepared baking sheets.
- Bake for 8-10 minutes, until the edges are firm. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before decorating.
Nutrition
Notes
Chilling the dough is mandatory for this recipe! Do not skip this step, as it prevents the cookies from spreading and deepens the spice flavor.
Store decorated cookies in a single layer in an airtight container for up to 5 days.
Store decorated cookies in a single layer in an airtight container for up to 5 days.