Ingredients:

  • 3 cups (375g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda (5g)
  • 1 teaspoon ground ginger (2g)
  • 1 teaspoon ground cinnamon (2g)
  • 1/2 teaspoon ground cloves (1g)
  • 1/4 teaspoon ground nutmeg (0.5g)
  • 1/2 teaspoon salt (3g)
  • 1/2 cup (1 stick/113g) unsalted butter, softened
  • 3/4 cup (150g) packed brown sugar
  • 1/2 cup (120ml) molasses, unsulfured
  • 1 large egg (approximately 50g), lightly beaten
  • 1 teaspoon vanilla extract (5ml)
  • Royal icing (homemade or store-bought)
  • Sprinkles, candies, etc. (optional)

Instructions:

  1. Combine Dry Ingredients: In a large bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  2. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.
  3. Add Wet Ingredients: Beat in the molasses, egg, and vanilla extract until well combined.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Divide and Chill: Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and chill for at least 2 hours (or overnight).
  6. Preheat and Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Roll and Cut: On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. Cut out shapes with cookie cutters.
  8. Bake: Place cookies on prepared baking sheets, leaving a little space between each. Bake for 8-12 minutes, or until edges are lightly golden brown.
  9. Cool: Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. Decorate: Once cookies are completely cool, decorate with royal icing and sprinkles as desired.