Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well combined.
- In another bowl, beat the butter and brown sugar together until light and fluffy, about 3 minutes. Add the egg, molasses, and vanilla extract, and mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 2 hours.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are just starting to brown. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chef's Tips:
• For a softer cookie, bake for the minimum time suggested.
• Avoid overmixing the dough to prevent tough cookies.
• Serve with a cup of hot cocoa for a festive treat.
Food Safety:
• Ensure eggs are fresh and properly stored to avoid contamination.
• Store baked cookies in an airtight container to maintain freshness.