Ingredients:

  • 3 cups (375g) all-purpose flour, plus more for dusting
  • ¾ teaspoon baking soda
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ½ cup (120ml) molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups (240g) powdered sugar
  • 3-4 tablespoons milk or water
  • Food coloring (optional)

Instructions:

  1. In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
  2. In a separate bowl (or using a stand mixer), cream together the softened butter and brown sugar until light and fluffy.
  3. Beat in the molasses, egg, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour.
  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 the dough to ¼-inch thickness.
  8. Use cookie cutters to cut out desired shapes. Re-roll scraps and cut out more cookies.
  9. Place cookies on prepared baking sheets, leaving about 1 inch between each cookie. Bake for 8-12 minutes, or until the edges are lightly golden brown.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  11. Once cool, decorate with icing as desired.