Tool

• Mixing bowl

• Electric mixer

• Baking sheets

• Wire cooling rack

• Piping bag and tip

Ingredients

Cookie Dough

1. 3 cups all-purpose flour

2. 1 teaspoon baking soda

3. ¼ teaspoon salt

4. 2 teaspoons ground ginger

5. 1 teaspoon cinnamon

6. ¼ teaspoon ground cloves

7. ¼ teaspoon ground nutmeg

8. ¾ cup unsalted butter, room temperature

9. ¾ cup firmly packed light brown sugar

10. ½ cup unsulphured molasses

11. 1 large egg, room temperature

12. 1 teaspoon vanilla extract

Decoration

• Royal icing or easy sugar cookie icing

Direction

1. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.

2. Cream the Butter & Sugar: In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and molasses on medium speed until light and fluffy, about 3–5 minutes. Add the egg and vanilla, mixing until fully combined. Scrape down the bowl and mix once more.

3. Add the Dry Ingredients: With the mixer on low, gradually add the flour mixture until a soft dough forms.

4. Chill the Dough: Divide the dough in half and shape each portion into a disk. Wrap tightly in plastic wrap and refrigerate for 4 hours or overnight. (This step is essential — the dough softens quickly and becomes sticky if not thoroughly chilled.)

5. Prep for Baking: When ready to bake, preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.

6. Roll & Cut: On a lightly floured surface, roll out one disk of dough at a time to ¼‑inch thickness. If the dough cracks, cover it and let it rest for 5–10 minutes to soften slightly. Dip your cookie cutters in flour and cut out shapes (typically 2½–4 inches). Transfer cutouts to the baking sheets, spacing them about 1 inch apart. Reroll scraps once.

7. Bake: Bake one sheet at a time for 10 minutes. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Decoration:

8. Prepare the Icing: Fill a piping bag fitted with a small round tip (or snip the end) with royal icing or sugar cookie icing.

9. Decorate: Pipe designs onto the cooled cookies. Add sprinkles or candies while the icing is still wet.

10. Set: Allow the cookies to sit for 1–2 hours until the icing is fully dry.

Nutrition -

(Per Cookie)

Calories: 316kcal Carbohydrates: 49g Protein: 3g Fat: 12g Saturated Fat: 7g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.4g Cholesterol: 39mg Sodium: 154mg Potassium: 237mg Fiber: 1g Sugar: 27g Vitamin A: 324IU Vitamin C: 0.01mg Calcium: 46mg Iron: 2mg