Ingredients
Scale
- 3 cups all-purpose flour
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2/3 cup unsulphured molasses
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- In a large mixing bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes using an electric mixer on medium speed.
- Add the molasses, egg, and vanilla extract to the butter mixture. Beat well until fully combined, scraping down the sides of the bowl as needed to ensure everything is incorporated.
- In a separate medium-sized bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Mixing these first ensures the spices are evenly distributed throughout the dough.
- Slowly add the dry ingredients to the wet ingredients while mixing on low speed. Mix just until a thick dough forms. Be careful not to overmix, as this can make the cookies tough.
- Divide the dough into two equal portions and wrap each tightly in plastic wrap. Flatten them into discs and refrigerate for at least 2 hours, or even overnight. This step is crucial for preventing the cookies from spreading too much in the oven.
- Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use your favorite cookie cutters to cut out shapes and place them on a baking sheet lined with parchment paper.
- Bake for 8 to 10 minutes. The edges should be set but the centers will still look a little soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before decorating.
- Cook Time: 2 hours 30 minutes
- Diet: Vegetarian