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In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.

Beat in the large egg, molasses, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). This is crucial for flavor development and easier handling.

Preheat oven to 350°F. Line baking sheets with parchment paper.

On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes. Gather scraps, re-roll, and cut more cookies.

Place cookies 1 inch apart on the prepared baking sheets.

Bake for 8-10 minutes, or until the edges are set and lightly browned. Cookies will still be soft in the center. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

If making the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies.


In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.

Beat in the large egg, molasses, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). This is crucial for flavor development and easier handling.

Preheat oven to 350°F. Line baking sheets with parchment paper.

On a lightly floured surface, roll out one disk of dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes. Gather scraps, re-roll, and cut more cookies.

Place cookies 1 inch apart on the prepared baking sheets.

Bake for 8-10 minutes, or until the edges are set and lightly browned. Cookies will still be soft in the center. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

If making the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies.
