Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1/2 cup unsulphured molasses
- 1 teaspoon vanilla extract
Instructions
- Step 1: Whisk the Dry Ingredients: In a medium-sized mixing bowl, combine the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Use a whisk to blend everything thoroughly so the spices are evenly distributed. This ensures every bite of your cookie has that signature warm flavor.
- Step 2: Cream the Butter and Sugar: In a large bowl or using 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. Scrape down the sides of the bowl as needed.
- Step 3: Incorporate Wet Ingredients: Add the egg, molasses, and vanilla extract to the butter mixture. Beat on medium speed until fully combined. Don’t worry if the mixture looks slightly curdled at this stage; it will come together once the flour is added.
- Step 4: Combine and Chill the Dough: Turn the mixer to low speed and gradually add the dry ingredients to the wet ingredients. Mix just until the flour streaks disappear. Divide the dough into two flat discs, wrap them tightly in plastic wrap, and refrigerate for at least one hour. Chilling is essential to prevent the cookies from spreading too much in the oven.
- Step 5: Roll, Cut, and Bake: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one dough disc to about 1/4-inch thickness. Use your favorite seasonal cutters to create shapes. Place the cookies 1 inch apart on the sheets. Bake for 8 to 10 minutes. The edges should be set but the centers still slightly soft. Let them cool on the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 1 hour 30 minutes (includes chilling time)