Ingredients:

  • 3 cups (384g) all-purpose flour, plus more for dusting
  • ¾ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • ¼ cup (60ml) molasses
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups (240g) powdered sugar
  • 3-4 tablespoons milk or water
  • ½ teaspoon vanilla extract
  • Food coloring (optional)

Instructions:

  1. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the egg, molasses, and vanilla extract until well combined.
  4. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour (or up to 24 hours).
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. On a lightly floured surface, roll out one portion of the dough to about ¼-inch thickness. Use cookie cutters to cut out desired shapes.
  8. Place cookies on prepared baking sheets, leaving a little space between each cookie. Bake for 8-12 minutes, or until edges are lightly golden brown.
  9. Transfer cookies to a wire rack to cool completely before decorating.
  10. In a medium bowl, whisk together powdered sugar, milk or water, and vanilla extract until smooth. Add food coloring if desired.
  11. Decorate cooled cookies with icing. Let the icing set completely before serving or storing.