Ingredients
Scale
- 3 cups All-purpose flour
- 3/4 cup Unsalted butter, softened
- 3/4 cup Firmly packed brown sugar
- 1/2 cup Unsulfured molasses
- 1 Large egg, room temperature
- 1 teaspoon Baking soda
- 2 teaspoons Ground ginger
- 1 1/2 teaspoons Ground cinnamon
- 1/2 teaspoon Ground cloves
- 1/4 teaspoon Ground nutmeg
- 1/2 teaspoon Salt
Instructions
- Step 1: Cream the Butter and Sugar In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and brown sugar together on medium-high speed. Continue mixing for about 2 to 3 minutes until the mixture looks light, fluffy, and pale. This step creates the base structure for your cookies.
- Step 2: Incorporate Wet Ingredients Add the egg and the molasses to the butter mixture. Beat on medium speed until fully combined. Scrape down the sides of the bowl with a spatula to ensure every drop of molasses is incorporated into the batter. The mixture should look dark and glossy.
- Step 3: Whisk and Combine Dry Ingredients In a separate medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Gradually add the dry ingredients to the wet mixture while the mixer is on low speed. Mix only until the flour streaks disappear. Do not overmix, as this can make the cookies tough.
- Step 4: Chill the Dough Divide the dough into two equal discs and wrap them tightly in plastic wrap. Place the discs in the refrigerator for at least 2 hours, or even overnight. Chilling is the “no-fail” secret; it prevents the cookies from spreading and makes the dough much easier to handle.
- Step 5: Roll and Cut Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll one disc of dough to about 1/8-inch thickness for maximum crispness. Use your favorite holiday cookie cutters to cut out shapes and transfer them to the prepared baking sheets, leaving 1 inch of space between each.
- Step 6: Bake and Cool Bake for 8 to 10 minutes. The edges should be firm to the touch and slightly darkened. For extra crispy cookies, lean toward the 10-minute mark. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cool, they will reach their final crunchy texture.
- Cook Time: 30 minutes