Instructions

• In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside.
• In another large bowl using a handheld mixer or stand mixer, beat the butter for 1 minute until smooth. Add brown sugar and molasses, beat until creamy. Scrape the bowl as needed. Beat in the egg and vanilla on high speed for 2 minutes.
• Add the flour mixture to the wet ingredients and beat on low until combined. Divide dough in half and shape into discs. Chill for at least 3 hours up to 3 days.
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
• Remove 1 disc from the refrigerator, flour the work surface, and roll out to ¼-inch thick. Cut into shapes and place on baking sheets.
• Bake for 9-10 minutes. Adjust bake time for the size of cookie cutters. Allow to cool for 5 minutes on the sheet before transferring to a cooling rack.
• Once cooled, decorate as desired. Cookies last up to 1 week at room temperature.