Instructions

1. Cream the Butter and Sugar: In a large bowl, beat together the butter and brown sugar until light and fluffy. Add the molasses, egg, and vanilla extract, mixing until well combined.
2. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
3. Make the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. The dough will be thick; you may need to knead it by hand to fully incorporate the flour.
4. Chill the Dough: Divide the dough in half, shape into disks, and wrap in plastic wrap. Chill in the refrigerator for at least 2 hours or overnight.
5. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
6. Roll Out the Dough: On a lightly floured surface, roll out one disk of dough to about 1/4 inch (6 mm) thickness. Use cookie cutters to cut into shapes and transfer to the prepared baking sheets.
7. Bake: Bake for 8-10 minutes or until the edges of the cookies are just starting to brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. Decorate: Once the cookies are cooled, you can decorate them with icing if desired. Mix the powdered sugar, milk, and vanilla extract to create a thick but pipeable icing. Adjust the consistency with more powdered sugar or milk as needed. Use a piping bag or a zip-top bag with a corner snipped off to decorate the cookies.

These gingerbread cookies are perfect for holiday gatherings, as gifts, or simply enjoying with a cup of tea or hot cocoa. The dough can also be made ahead and kept in the refrigerator for a few days or frozen for longer storage. Enjoy baking and sharing these festive treats!