Ingredients
Method
Preparation
- In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until well mixed.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg until fully combined.
- Stir in the molasses and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 2 hours.
Baking
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness.
- Use cookie cutters to cut out festive shapes, placing them 1-inch apart on the prepared baking sheets.
- Bake for 8-10 minutes, until the edges are firm but the centers remain slightly soft.
- Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Decorate with icing, sprinkles, or toppings as desired.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for up to 3 months. Use parchment paper to layer in a freezer-safe container to prevent sticking.