⅔ c butter, unsalted, softened
¾ c light or dark brown sugar, packed
⅔ c molasses
- 1 large egg, room temperature
- 1 t pure vanilla extract
- 3½ c all-purpose flour
- 1 t baking soda
½ t sea salt
- 1 T ginger, ground
- 1 T cinnamon, ground
- ½ t allspice, ground
- ½ t cloves, ground
In a large mixing bowl, using an electric mixer, beat butter for 1 minute on medium speed until completely smooth and creamy. Add brown sugar and molasses. Beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
Beat in egg and vanilla on high speed for 2 full minutes. Scrape down the sides and bottom of bowl as needed. Butter may separate; this is normal.
In a separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined.
Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 3hours or up to 3 days. (The dough must be chillled.)
Preheat oven to 350°F. Line baking pans with parchment paper; set aside.
Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands, and the rolling pin. Roll out disc until ¼-inch thick. Cut into desired shapes. Place shapes 1-inch apart on prepared baking pan or Silicone Baking Pan. Reroll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
Bake cookies 8-10 minutes. Allow cookies to cool for 5 minutes on the baking pan. Transfer to cooling rack to cool completely. Once completely cooled, decorate as desired.