INGREDIENTS
3 1/4 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground ginger
3/4 teaspoon baking soda
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup unsalted butter, softened to room temperature
1/2 cup packed brown sugar
1 large egg
1/2 cup unsulfured molasses
1 1/2 teaspoons vanilla extract
DIRECT IONS
- In a large bowl, whisk together flour, spices, salt and baking soda.
- In an stand mixer, beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy.
- Add in egg, molasses and vanilla, and beat on medium speed until combined.
- Reduce mixer speed to low, and gradually add the flour mixture until just combined.
- Divide the dough into two equal portions, and form them each into a ball. Then flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for 1 hour.
- After about 45 minutes, pre-heat the oven to 350°F and line a a baking sheet with parchment paper and set aside.
- Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick. Then use your cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer to parchment-covered baking sheets.
- Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from oven and let cool for 5 minutes, then transfer to a plate.