📖 Instructions

1. Begin by creaming together the butter and brown sugar in a large mixing bowl until the mixture is light and fluffy. This step is crucial for achieving a tender cookie texture. Use an electric mixer for efficiency, or a sturdy spoon if you prefer the old-fashioned way.
2. Gradually blend in the molasses and egg, making sure everything is well combined. The molasses adds depth of flavor, while the egg binds the ingredients. Dont forgett to scrape the sides of the bowl to ensure even mixing.
3. In a separate bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. This ensures the spices are evenly distributed throughout the dough. I often grind my spices fresh for an extra burst of aroma. *chef's kiss*
4. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. Trust me, nobody wants tough cookies!
5. Divide the dough in half, flatten each portion into a disc, and wrap them in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight. This chilling period allows the gluten to relax and makes the dough easier to roll out.
6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Parchment paper is your best friend here – it prevents the cookies from sticking and makes cleanup a breeze.
7. On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes. Im fond of stars and hearts, but feel free to get creative!
8. Place the cut-out cookies onto the prepared baking sheets, leaving a little space between each cookie. This allows for even baking and prevents them from sticking together.
9. Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as they can burn quickly. I once walked away for *just* a minute and ended up with charcoal cookies. Lesson learned!
10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
11. Once the cookies are completely cool, decorate them with your favorite icing and sprinkles. Get creative and have fun! I like to use royal icing for a smooth, glossy finish, but buttercream works too.