A dense, deeply spiced holiday classic. The structural alchemy relies on molasses, which acts as a humectant to keep the cookies slightly chewy, while providing a profound, slightly bitter caramel depth that balances the aggressive ginger bite.
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Whisk the dry ingredients (flour, ginger, cinnamon, cloves, nutmeg, soda, salt) in a large bowl.
Cream the butter and brown sugar in a stand mixer on medium-high speed until light and fluffy (2 minutes ).
Beat in the molasses, egg, and vanilla extract until well combined. Scrape down the bowl.
Gradually add the dry ingredients on low speed, mixing just until the flour is incorporated. The dough will be very thick and slightly sticky.
Divide the dough in half. Pat each half into a flat disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 3 hours (crucial for rolling).
Preheat oven to 350°F (175°C). Line sheets with parchment paper.
On a generously floured surface, roll one disc of dough out to 1/4-inch thickness.
Cut out shapes using cookie cutters. Transfer to the prepared sheets.
for 9-10 minutes . They should look slightly puffed and soft in the center; they will firm up as they cool.
Cool on the sheet for 5 minutes before transferring to a wire rack. Decorate with royal icing when completely cool.
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