Ingredients:

  • 3 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • ¾ cup brown sugar, packed
  • 1 large egg
  • 1/3 cup unsulfured molasses
  • 1 cup powdered sugar (optional for icing)
  • 1 tablespoon milk (optional for icing)
  • Food coloring (optional for icing)

Instructions:

  1. In a mixing bowl, combine flour, ginger, cinnamon, cloves, baking soda, and salt. Whisk to aerate.
  2. In another bowl, beat softened butter and brown sugar until light and fluffy (approximately 3-5 minutes).
  3. Add the egg and molasses to the butter mixture; mix well.
  4. Gradually add the dry ingredients to the wet mixture until combined. Dough should be smooth.
  5. Divide the dough into two discs, wrap in plastic wrap. Refrigerate for at least 1 hour to firm up.
  6. Preheat the oven to 350°F (175°C). On a floured surface, roll out one disc of dough to 1/4-inch thickness.
  7. Use cookie cutters to shape the cookies; transfer to lined baking sheets.
  8. Bake in preheated oven for 8-10 minutes or until edges are firm and centers are slightly soft.
  9. Remove from oven and let cool on baking sheets for a few minutes before transferring to a cooling rack.
  10. If using icing, mix powdered sugar and milk until smooth; decorate cooled cookies as desired.